Dynamite Lumpia

Fried lumpia filled with green chili peppers stuffed with cream cheese and crab meat.

Course Appetizer

Cuisine Filipino

Diet Gluten Free

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 97kcal

Author Nora Rey

Cost $12-$16

Equipment

Saucepan or sauté pan for frying

Ingredients

24 green chili peppers (12, if they are large) see note
8 ounce cream cheese softened
1 cup crab meat or imitation crab flaked or chopped; see note
¼ cup scallions, green onion, or chives finely chopped
1 teaspoon garlic powder
24 lumpia wrappers see note
Salt and pepper to taste
Neutral oil (canola or vegetable oil) for frying
Dipping sauce see note

US Customary - Metric

Instructions

Slice each pepper lengthwise, creating a slit but not cutting them completely in half. If you are using larger chili peppers, use just half of each pepper.
Scrape out the seeds and membranes to reduce the heat and make room for the filling. Rinse them under cold water to remove any remaining seeds.
As an option, you can soak the peppers in cold water for about 10 minutes to further mellow the heat.
PRO TIP: If available, use gloves while handling chili peppers. The oils in the peppers can irritate your skin and the aroma from fresh-cut chili peppers can sometimes be strong and cause coughing.
In a bowl, combine the softened cream cheese, crab meat (or imitation crab), scallions, garlic powder, salt, and pepper to taste.
If the peppers were soaked, dry them off first. Place a lumpia wrapper flat and fold over one side or corner slightly, leaving space for the chili stem to stick out.
Position the chili pepper on the lower part of the wrapper so the stem sticks out from the folded corner. Then, use a spoon to stuff the filling inside each pepper.
Wrap the bottom of the wrapper tightly around the stuffed pepper. Then, fold the opposite side of the wrapper over the pepper and keep rolling it snugly. Use a dab of water to seal the edge of the wrapper.
Heat about an inch of oil in a saucepan over medium-high heat. Fry the lumpia in batches until golden brown, turning occasionally for even cooking.
If the lumpia are browning too quickly, reduce to medium heat to allow the pepper and filling to cook through properly.
PRO TIP: To keep your lumpia crispy, start by frying them in hot oil at a high temperature. Once they start to sizzle, lower the heat a bit. This helps them get thoroughly crispy without browning too quickly.
After frying, let the lumpia drain on a wire rack or paper towels to get rid of any excess oil.
Serve the Dynamite Lumpia with sweet chili sauce or your favorite dipping sauce.

Notes

Green Chili Peppers: Korean peppers are ideal not only for their size and mild heat, but also for their thinner skin. You can use other types like long green chilies, jalapeño, or serrano peppers. If you prefer a non-spicy option, shishito peppers are an excellent choice.
Crab Meat: I used canned crab meat. If you're looking for a more cost-effective and readily available option, imitation crabmeat makes an excellent substitute.
Lumpia Wrappers: These are thin, delicate sheets used in Filipino lumpia or spring rolls. If you can't find them, spring roll wrappers are just as good.
Dipping Sauce: Sweet chili sauce is perfect for this dish, though you can also explore other flavors like a tangy vinegar-based sauce or a creamy sriracha-mayo dip for variety.

Nutrition