Dynamite (aka dinamita, dynamite lumpia, or dynamite rolls) are a staple in both street food carts and Filipino potlucks. Filled with chilis stuffed with meat and cheese, the rolls are a step up from regular lumpia. Obviously, it packs a lot of heat—but it’s balanced out with savory (or sometimes even subtly sweet!) ground meat and salty (often Eden) cheese.
Brooklyn-based Filipino-American food editor, recipe developer, and food stylist Amelia Rampe teaches us how to make her dynamite lumpia recipe. Although she was raised in a Filipino household with the classics (like adobo and sisig), Amelia didn’t grow up eating dinamita. But she recalls seeing it everywhere on a trip to the Philippines last year. She finally tried it in Boracay, and she loved how it was packed with so many things.
Amelia’s Dynamite Lumpia Recipe
Amelia’s recipe sticks to the core of the dish. But it’s made with a few adjustments based on what’s available to her in New York. She swaps out the siling haba (green finger chilies or siling pang-sigang) for jalapeños and the Eden cheese with American cheese. She also uses her own simple recipe for lumpia filling.
There are a couple of tips that can help you make this recipe without a hitch. First is to wear gloves when de-seeding your chilies. This is optional, but it helps protect you from the spicy oils coming from the chilies. Amelia also shows us her nifty lumpia-folding technique!
Frying these rolls is as easy as dumping them into hot oil (as they do in street food carts). But if you can, Amelia suggests adjusting the heat of your oil depending on the thickness of your chilis. Jalapeños are thicker than our local siling haba, so you might want to go hotter than usual when using them. If you’re making a large batch of dynamite, you can also stick them into a 200F oven to keep them warm and crispy.
Since this recipe uses jalapeños, there’s more space to fill with meat and cheese; and that results in more hefty rolls—which is even better. The wrapper, done right, is golden and crispy (there should be a satisfying crunch when you bite into it!). Let your dinamita rest before eating it. We know you want to enjoy already, but heed our warning: it’s going to burn you if you eat it straight out of the pan!