Dinamita (Dynamite Spring Rolls)

  • 1 lb. ground beef
  • 20 pcs. siling haba (long green chili)
  • 20 pcs. lumpia (spring roll) egg wrappers
  • 1 pc. carrot, finely chopped into small cubes
  • 4 cloves garlic, minced
  • 1 small red onion, minced
  • 2 tbsps. kintsay (Chinese celery or coriander leaves), minced
  • 1 block cheddar cheese, sliced into strips
  • ¼ tsp. salt
  • ¼ tsp. ground pepper
  • cooking oil
  • 1 tbsp. water

  1. In a medium SAUCE PAN, sauté the garlic, onions, ground beef and carrots. Add the coriander leaves when the beef turns light brown. Season with salt and pepper. Set aside and let it cool.
  2. Wash all the chilies. Take each piece and using a knife, make a halfway slit at the base of the stem, keeping the stem intact. From the same spot, make a lengthwise incision down to the tip of the chili. Be careful not to cut it through. Unfurl the sliced area and scrape out the seeds and pith. (You have the option to keep the seeds and pith but be forewarned that your spring rolls will really be very spicy if these are not removed.)
  3. Fill the chili with sautéed beef and stuff with a slice of cheese.
  4. Place the stuffed chili on top of the spring roll wrapper, enfold the side of the wrapper on top and tightly roll over the chili through the other end. Seal the edge with a dab of water. Repeat the process until all the chilies are wrapped.
  5. Heat a generous amount of cooking oil and deep fry the rolls until golden brown.
  6. Drain on paper towel and serve warm with your favorite dip. Enjoy!

**Yields 20 pieces of spring rolls

  1. Always wear a pair of protective plastic gloves when handling chili pepper as it might burn the skin of your bare hands.
  2. You can also flavor the meat with 2 tbsps. taco seasoning, just if you want to add some Mexican touch.
  3. You can have minced pork, beef, chicken or fish for the fillings.
  4. Removing the seeds and white bud inside will lessen the spiciness of dynamite roll. But if you want your rolls really hot and spicy, you have the option to keep the chili with all the seeds and pith intact.
  5. You can have it dipped in ketchup, garlic mayo, honey mustard or sweet chili sauce.