INGREDIENTS:
- 30 pcs large size Green Chili Finger or Siling Haba
- 30 pcs Cheese Sticks (eden)
- 500 g Ground Pork
- 2 tbsp Minced Garlic
- 3 tbsp Minced Red Onion
- 1 cup Minced Carrots
- 1 tsp White Sugar
- 1 tsp Maggi Magic Sarap All in One Seasoning or Chicken Powder
- Salt and Pepper to taste
- 30 pcs Spring Roll Wrapper how to make homemade spring roll wrapper
- Vegetable Oil for frying and sautéing
For the Dip
- 1 cup Mayonnaise
- 1 tbsp Tomato Ketchup
- 2 tbsp Minced Garlic
- 1 tbsp Chopped Spring Onions (optional)
- Salt and Pepper to taste
INSTRUCTIONS:
- To prepare the dip, in a small mixing bowl combine mayonnaise, ketchup, spring onions, and minced garlic, mix well, then season with salt and pepper.
- In a pan saute onion and garlic until fragrance releases.
- Add ground pork, salt and pepper, sugar and seasonings, cook for at least 7 minutes over high heat.
- Add carrots and cook for another 2 minutes. Transfer in a strainer to remove excess oil and set aside.
- To prepare the chilies, rub the chilies with your palm to release the seeds. Using a sharp knife cut horizontally one side of the chili from the stem to the tip, be careful not to cut off the entire stalk. Scrape the seeds and pith using a teaspoon and rinse under cold running water, make sure that there are no seeds left. Pat dry!
- Stuff the cooked ground pork into the deseeded chilies and place 2 pcs of cheese stick per piece.
- Wrap with lumpia wrapper and seal with little drop of water. If the wrapper is too big you can trim it.
- To fry, prepare a deep pot with at least 8 inches diameter and pour 3 to 4 cups of vegetable oil. Heat up to 350°F and fry dynamite chilies until golden brown and crisp. Place on a plate lined with paper towel to remove excess oil.
- Transfer on a serving plate and serve with garlic mayo dip.
Source: Chef N Meals
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