30 pc Finger chili peppers
- (siling haba)
1 lb Ground pork
2 cl Garlic; peeled and minced
1/2 c Green onion; chopped
1 ts Salt
1/4 ts Pepper
30 pc Spring roll wrappers
Canola oil
The ultimate beer match! They use ground pork filling like lumpiang
shanghai but stuffed in whole finger chili peppers for a kick of
heat. They're a bit time consuming to make yet worth the effort.
Crunchy, tasty, and slightly spicy, they're seriously addictive!
Helpful tips:
Buy the largest peppers you can to make handling and stuffing
easier.
Do not overfill the peppers to keep from breaking apart and to
ensure adequate cooking of the meat filling.
For best results, use enough oil to deep-fry the lumpia. Heat and
maintain the temperature at 350 F to 375 F. Too hot and the wrapper
will brown quickly before the meat is fully cooked. Too low and the
lumpia will absorb a lot more grease.
Do not overcrowd the pan. If frying in batches, make sure to bring
back the oil temperature to 350 F before adding the next round.
For extra creamy taste, add a strip of quick-melt cheese with the
pork filling.
Wrapping the stuffed finger chili peppers with spring roll wrapper
How to assemble: Due to their stems, the finger chili peppers are
wrapped a little differently. On a flat working surface, position
the spring roll in a diamond pattern.Tuck and fold the right pointed
end of the wrapper inward and place the stuffed pepper horizontally
with stem outside of the wrapper. Fold the left and bottom sides
over the chili pepper and roll tightly to fully enclose. Dab the
seam with water and gently press to completely seal. lumpia with
chili pepper and ground pork filling
How to serve and store: Serve as an appetizer or party food with
sweet and sour sauce, ketchup, ranch dressing, or choice of dipping
sauce. Dynamite lumpia are best enjoyed freshly fried. Place on a
wire rack in a 200 F oven until ready to serve to keep them warm and
crunchy. To freeze uncooked, arrange the lumpia in a single layer
with space in between on a parchment-lined baking sheet, wrap with
cling wrap, and freeze until firm. When hard, transfer to a
resealable bag, squeezing as much air out as possible. Freeze for up
to 3 months. To serve, take out of the freezer and fry frozen.
Instructions:
With a small knife, make a slit across the length of one side of each
chili peppers from the stem down to the tip. Work carefully to keep
stems intact.
Using a teaspoon, gently scrape the inside of the chili pepper to
remove seeds and pith. Rinse under cold running water to remove any
stray seeds. Drain well and pat dry.
In a bowl, combine ground pork, garlic, green onions, salt, and
pepper to taste. Using a teaspoon, gently stuff each chili pepper
with pork mixture.
Separate lumpia wrappers and lay on a flat work surface. On a flat
working surface, position the spring roll in a diamond pattern. Tuck
and fold the right pointed end of the wrapper inward and place the
stuffed pepper horizontally with stem outside of the wrapper.
Fold the left and bottom sides over the chili pepper and roll
tightly to fully enclose. Dab the seam with water and gently press
to completely seal.
In a pan over medium heat, heat about 2 inches deep of oil. Add
wrapped peppers in a single layer and cook, turning as needed, for
about 7 to 10 minutes or until outside is golden and crisp and meat
is cooked. Remove from the pan and drain on a wire rack set over a
baking sheet. Serve hot with sweet and sour sauce or spicy vinegar
dip.
Adjust heat if wrappers are browning before meat filling is fully
cooked.
Recipe by Lalaine Manalo
Variations: wrapped in a thin egg crepe instead of a lumpia wrapper
and the chilies stuffed with ground beef, cheese, tocino, ham, bacon,
or shredded chicken.
