If you’re looking for a fun and tasty snack, this Dynamite Lumpia (Dinamita) checks all the boxes! Green chilis are stuffed with a classic lumpia Shanghai filling, vegan cream cheese and cheddar shreds, then wrapped in lumpia wrappers and fried until golden, crispy, and melty! Talk about the perfect combination of salty, savory, creamy, crunchy and spicy!

dynamite lumpia (dinamita)

This vegan dynamite lumpia is a variation of lumpia made with green chilies that are stuffed with a ground meat filling and cheese. The chilies are then wrapped in a lumpia wrapper with the stem exposed (so they look like cute lil dynamites), then fried until golden, crispy, and melty. It’s got all the savory, crunchy goodness of traditional Lumpia Shanghai, but kicked up a notch with the addition of slightly spicy chilies and 2 typed of creamy cheese – kinda like lumpia and jalapeño poppers met and had a baby.

Grab a drink and let’s make the best dynamite lumpia!

what is lumpia

Lumpia are various types of spring rolls generally found in the Philippines and Indonesia. They’re made of thin crepe-like pastry sheets called “lumpia wrapper” encasing savory or sweet fillings. In the Philippines, lumpia is often served as an appetizer or snack – it is one of the most common dishes served at birthdays, holidays, and celebrations. While it’s often time served fried, lumpia can also be served fresh, or “unfried”. Different versions of lumpia contain different fillings.

what goes in dynamite lumpia (and substitutions)

If you’ve ever made lumpia Shanghai before, this version is quite similar! Here’s what you’ll need:

for the filling:

• Plant-based grounds: for this recipe, I personally love Impossible because I find it takes on the flavors and seasonings best, but feel free to use your favorite brand or whatever you find most accessible. You can even use rehydrated TVP! Please keep in mind that if using TVP, cooking methods will change.
• White onion: I prefer to use white onion, but feel free to use red, yellow, or even green onions!
•  Carrot
• Garlic: I prefer fresh garlic, but you can substitute garlic powder if you’d like
• Soy sauce: I like using low-sodium, but you can sub for regular soy sauce, coconut aminos, or tamari
• Black pepper
• Vegan cheese shreds: I personally love Daiya’s cutting board shreds, but feel free to use your favorite brand!
• Vegan Cream Cheese: my go-to is Violife, but use any brand you’re able to get your hands on, or you can omit it and substitute it for more vegan cheddar!

for the dinamita:

• Oil: we’re using this oil to fry the dynamite lumpia so make sure its a neutral frying oil, such as vegetable or canola. Alternatively, you can air fry the lumpia. To do so, preheat your air fryer to 400°F. Working in batches, place the dynamite lumpia in the air fryer basket, making sure they aren’t touching. Spray the lumpia with some cooking oil spray and cook until crispy and heated through, 6 to 8 minutes, flipping halfway through.
• Green chili peppers: traditionally, dynamite lumpia is made with long green chili peppers called piling haba. If you’re unable to access them, feel free to use any small green pepper such as jalapeños or serrano peppers.
• Vegan friendly lumpia wrappers: you can find lumpia wrappers (also known as spring roll lumpia wrappers or spring roll pastry wrappers) at most specialty asian markets in the freezer section – just make sure to check that they don’t contain eggs. If you’re unable to access vegan lumpia wrappers, you can substitute for egg roll wraps. I find the brand Nasoya is most accessible and vegan-friendly.
• Sweet chili sauce, for serving
• Spicy soy sauce, for serving

how to make dynamite lumpia

Now that you know what goes in dynamite lumpia, here’s how to make it:

1. make the filling:

Place the vegan ground, onion, carrot and garlic on a skillet over medium heat. Season with soy sauce and pepper, and cook, stirring often, until the meat is heated through. Pour in the cheddar and cream cheeses, mix to combine until the cheese melts through. Remove from the heat and set aside.

2. prepare the chilis:

Using a sharp knife, carefully cut the pepper lengthwise starting from the stem. Scrape out as many seeds you can with a small spoon or butter knife.Fill each pepper with the meat mixture.

3. roll the dinamita:

Lay a wrapper on a clean, dry surface. Fold the bottom corner of the wrapper towards the top corner to make a triangle, then place a stuffed pepper on the wrapper towards the left side, making sure the stem is exposed. Gently roll the wrapper over the pepper and continue to roll tightly until it’s fully covered in the lumpia wrapper. Secure the edges with a bit of water and place the dynamite lumpia on a parchment paper lined tray.

4. Fry:

Heat some vegetable oil in a deep sauté pan over medium heat. Once the oil is hot, working in batches, carefully place the lumpia in the hot oil, seam side down. Fry for 3 to 4 minutes per side, until the lumpia are golden brown and crispy. Transfer to a paper towel–lined plate and repeat until all the lumpia are fried.

5. Enjoy!

Serve with sweet chili sauce and spicy soy sauce and enjoy!

can I freeze dynamite lumpia?

YES!!! In fact, I like to make a huge batch of dynamite lumpia and freeze them so that whenever I have the late-night munchies, I can pull out a few and pop ’em straight into some frying oil. To freeze them, line a freezer-safe tray with parchment paper. Place the uncooked Dinamita on the tray in neat rows, making sure they don’t touch. Tightly wrap the tray with plastic wrap to keep air out, then place the tray in the freezer. Once the Dinamita are fully frozen, transfer them to a large zip-top bag, removing as much air as possible. They will keep for up to 3 months.

Dynamite Lumpia (Dinamita)

Ashley

If you’re looking for a fun and tasty snack, this Dynamite Lumpia (Dinamita) checks all the boxes! Green chilis are stuffed with classic lumpia filling, vegan cream cheese and cheddar shreds, then wrapped in lumpia wrappers and fried until golden, crispy, and melty! Talk about the perfect combo of salty, savory, and creamy!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course Vegan

Cuisine Filipino

Servings 4 -6

Ingredients

  

1x2x3x

• • 12 oz vegan ground meat
• • 1 cup white onion finely diced
• • ½ cup carrot finely diced
• • 8 cloves garlic minced
• • 2 tablespoons low sodium soy sauce
• • 1 teaspoon fresh ground black pepper
• • 1 cup vegan cheddar cheese shreds
• • ½ cup vegan cream cheese
• • 2 cups vegetable oil for frying (*see recipe notes)
• • 20 green chilis
• • 20 vegan-friendly lumpia wrappers *see recipe notes
• • Sweet chili sauce for serving
• • Spicy soy sauce for serving

Instructions

 

• Place the vegan ground, onion, carrot and garlic on a skillet over medium heat, breaking the vegan ground up with a wooden spoon or spatula. Season with the soy sauce and pepper, and continue to cook, stirring often, until the meat is heated through, 5 to 7 minutes. Reduce the heat to low and pour in the cheddar and cream cheeses. Continue to mix until the cheese melts through. Remove from the heat and set aside.
• Meanwhile, prepare the green chilis. Using a sharp knife, carefully cut the pepper lengthwise starting from the stem. Scrape out as many seeds in the peppers as you can with a small spoon or butter knife. Next, fill each pepper with the meat mixture – I like to use a small coffee stirring spoon, but feel free to add the mixture to a piping bag and pipe it into the peppers. Continue until all the peppers are stuffed with the cheesy lumpia filling
• To roll the dynamite lumpia, lay a wrapper on a clean, dry surface in a diamond shape. Fold the bottom corner of the wrapper towards the top corner to make a triangle, then place a stuffed pepper on the wrapper towards the left side, making sure the stem is exposed. Gently roll the wrapper over the pepper and continue to roll tightly until it’s fully covered in the lumpia wrapper. Secure the edges with a bit of water and place the dynamite lumpia on a parchment paper lined tray. Continue rolling the remaining peppers.
• To fry the lumpia, heat the vegetable oil in a deep sauté pan over medium heat. Once the oil is hot, working in batches, carefully place the lumpia in the hot oil, seam side down. Fry for 3 to 4 minutes per side, until the lumpia are golden brown and crispy. Transfer to a paper towel–lined plate and repeat until all the lumpia are fried.
• Serve with sweet chili sauce and spicy soy sauce and enjoy!

Notes

• If you prefer to air fry the dynamite lumpia, please see instructions on how to do so located within the blog post.
• If you’re new to rolling egg rolls, I suggest you buy an extra pack of wrappers in case a few break. Don’t worry if they do; the more you roll, the better you’ll get at it.

Tried this recipe?Let us know how it was!