Description
The perfect crispy, spicy and flavor-packed appetizer– this dynamite lumpia (Dinamita) will be your new favorite party dish.
Ingredients
- 12 oz. impossible meat (or vegan “ground beef” of choice)
- 6 cloves garlic, finely minced
- 1/4 cup green onion, finely chopped
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- ~20 pieces green chili peppers (siling haba or any long green peppers like serrano or jalapeño peppers)
- ~20 pieces lumpia wrappers
- ~20 (1/2-inch wide) strips of vegan cheddar cheese
Equipment
- Baking Sheet, for lumpia to rest while rolling
- Paper towel-lined plate or wire rack, to drain off excess oil
- Large Skillet, for frying
Instructions
- Mix the impossible meat, garlic, green onions, salt, and black pepper until uniform in a large bowl. Optional: Transfer the filling to a piping bag with a ⅓ to 1/2-inch tip and set aside. The size of the tip will depend on your pepper size. Start small and cut it bigger as needed.
- Next, hollow out the peppers. Using a small knife, carefully cut the pepper open lengthwise, starting from the base of the stem. If the pepper is thin and hard to open, you can also cut a slit horizontally at the base of the stem to help it open up more. Carefully cut a slit down the pepper, long ways.
- Using a small spoon (we used a 1/8 tsp measuring spoon), hollow out the pepper, removing all seeds and white ribs. Tip: You can wear gloves while doing this to help protect you from the spicy oils the pepper releases.
- Add a piece of cheese inside the pepper, then pipe in the filling to fill in the rest of the space. Continue with the remaining peppers.
- If you have any leftover filling, you can fill the lumpia wrappers without the peppers and make a variation of lumpiang shanghai.
- Grab one sheet of lumpia wrapper to wrap the pepper. Lay the lumpia wrapper out on a flat surface in a diamond shape.
- Fold the top corner of the wrapper inward, and then place the stuffed pepper vertically in the wrapper with the stem sticking out from the top of the wrapper.
- Fold the bottom corner up over the pepper, and then turn everything 90-degrees (either way).
- Fold the bottom side over the pepper and roll tightly to close the lumpia, sealing with a dab of water. Place the lumpia on a baking sheet, seam side down, and continue with the remaining stuffed peppers.
- If the wrapper does not seal, you can opt to make cornstarch “glue” instead. To make this, mix 2 tablespoons cornstarch with 1/3 cup water in a small saucepan, bring to a boil over low heat, and stir often until thickened into a glue-like consistency. Allow it to cook until it is easy to handle.
- Line a few plates with paper towels and set them aside.
- Preheat a pot of oil on medium heat to 325-350F. Once heated, add in a few lumpia and fry until golden brown on both sides, flipping if needed. Be sure not to overcrowd the pan and fry these in batches so that they cook evenly. Shake off any excess oil and then set it aside on the paper towel-lined plates to cool.
- These are best if served the day they are made. Enjoy!
Notes
- The amount of lumpia that the recipe yields will depend on the size of the peppers and how much you fill them. We were able to get 20.
- Air fryer instructions: You can air fry these from fresh or frozen; both work, and there is no need to precook the filling! Coat the outside of the lumpia with a thin layer of cooking oil and place it in a single layer in the air fryer. Air fry at 360°F for 15-18 minutes, flipping halfway through. Cool before serving to allow it to crisp up and enjoy!
- These dynamite lumpia are best enjoyed the day they are made. To keep them warm, you can place them on a wire rack in a 200 F oven until ready to serve.
- I have tested this recipe with beyond meat, and although the recipe did work, it had an overpowering “beyond meat taste” that took away from the recipe, in my opinion.
- If the spring roll wrapper does not stick with just water, you can opt to make cornstarch “glue” instead. To make this, mix 2 tablespoons cornstarch with 1/3 cup water in a small saucepan, bring to a boil over low heat, and stir often until thickened into a glue-like consistency. Allow it to cook until it is easy to handle.
- The lumpia wrappers that we use are found in the frozen section of our local Asian market. We like to use the wrappers that say “extra crispy” on the package. Wonton wrappers will work, BUT the lumpia will look bubbly on the outside.
- To make these gluten-free, you can opt to use rice paper instead of lumpia wrappers, just as you would in Vietnamese Spring Rolls. Refer to this youtube video for tips on preventing them from splattering and ensuring that you have the best possible results when frying with rice paper. Her recipe is NOT is a vegan recipe, but I am sharing it for the sake of the technique she used to wrap and fry her rolls. You will also need to use gluten-free vegan meat instead of the impossible as it is not gluten-free.
- You can keep the lumpia covered in a single layer in the refrigerator with a damp paper towel over the top until ready to fry (if you are preparing it the same day), or you can freeze it for future use.
- To freeze, place all of the lumpia on a baking sheet and place that into the freezer. Once frozen, transfer the lumpia into an air-tight container or bag and put it back into the freezer until ready to use. Freeze for up to 3 months and fry frozen until golden and crispy.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Fried
- Cuisine: Filipino
