Spicy stuffed pepper lumpiang shanghai with cheese.
Servings: 6 people
- 12 pieces long green pepper
- 12 pieces lumpia wrapper
- 3 ounces cheddar cheese
- 1/2 lb. ground pork
- 1 piece onion chopped
- 4 cloves garlic minced
- 2 cups cooking oil
- Salt and pepper to taste
Prepare the filling by heating oil in a pan. Saute onion and garlic. Once the onion softens, add ground pork. Continue to saute until pork turns medium brown. Season with salt and pepper. Remove from the pan and let it cool down.
Open the chili pepper by slicing one side lengthwise from top to bottom. Scrape the seeds of the pepper.
Stuff the cooked pork into each pepper. Top with cheese. Wrap each stuffed pepper in lumpia wrapper. Do this by laying the wrapper flat on a wide plate. Place the stuffed pepper on the lower part of the wrapper. with the stem end sticking out Fold the wrapper to cover the pepper and then roll it up gradually. Fold the side opposite to the stem end inwards to secure the pepper, and then continue to roll all throuout. Seal by brushing the end of the wrapper with water and then press against the lumpia to secure. Set aside.
Heat oil in a wok or a cooking pot. Deep-fry the dynamite lumpia in medium heat until the wrapper turns golden brown in color. Remove from the wok and place on a plate lined with paper towel. You can also let it stand on one end for the excess oil to drip.
Serve with either sweet and sour sauce, banana ketchup, or ponzu.
Calories: 239kcal | Carbohydrates: 4g | Protein: 10g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 42mg | Sodium: 128mg | Potassium: 157mg | Fiber: 1g | Sugar: 1g | Vitamin A: 142IU | Vitamin C: 2mg | Calcium: 115mg | Iron: 1mg