The Chili and Cheesy Dynamite Roll is easier to prepare and a perfect appetizer to enjoy. Of course, the chili adds a kick of fire when you bite a dynamite roll. Likewise, the creaminess of the cheese stands out in every bite and you can actually eat it plain or use the cheese as dip to your favorite sauce. It is also possible to enjoy eating with dipping like mayonnaise with a bit of tomato ketchup or vinegar and chopped onions.
It can be served at any type of occasion and a great “pulutan” when drinking beer or wine.
Here is the procedure for the Chili and Cheesy Dynamite Rolls:
- 20 pieces finger Chili Peppers (siling haba)
- 1 pound Ground Pork
- ½ Eden Cheese (cut lengthwise)
- 30 pieces Lumpia Wrapper (small)
- Cooking oil
- 1 beaten egg
- Salt and pepper to taste
Using a knife, make a slit across the length of one side each chili from the stem down to the tip. Be careful when cutting to keep the stems intact, remove the chili seeds and pith. Wash them with cold running water after completing the process and drain well.
In a frying pan, put small amount of cooking oil, then sauté the ground pork for 2-3 minutes or until it becomes golden brown. Add the right amount of salt and pepper to complete taste. Afterwards, strain the ground pork and let cool for the final preparation.
Separate the lumpia wrappers and lie on a flat plate or work surface.
Place a single finger chili pepper on the plate, put the right amount of ground pork, a slice of cheese inside and do this until you finish all the chilies.
Next is to place a stuffed chili on top of the wrapper then fold the sides to enclose and just leave stem to expose. Roll tightly to fully cover chili and seal the seam by using a little amount of the beaten egg. Repeat the process with the remaining stuffed chilies and prepare for frying.
In a pan over medium heat, add cooking oil for about 2 inches deep and let boil for a few minutes before you fry the dynamite spring roll. Make sure not to overcook them and remove when they become golden brown.
Strain the fried dynamite rolls using a strainer or in the plate with paper towel to remove the excess oil.
When ready to serve, transfer the rolls in a platter and serve with your favorite choice of sauce.
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