Chicken Dynamite Lumpia Recipe

Chicken dynamite Lumpia is a crossover between Chicken Lumpia and dynamite lumpia. The shape of the dish resembles dynamite — that is why it was called as such. This Chicken dynamite Lumpia Recipe is easier to prepare as it looks. It also makes a good appetizer.

I used finger chilies of finger pepper for this recipe. You can also use other types of hot long green pepper. “Siling Pansigang” or the chilies usually used to make dinuguan and sinigang is perfect for this dish. The meat mixture is made from ground chicken and some seasonings, while I used my trusted TYJ wrapper to secure the lumpia.

I thought that adding an extra coating of Panko bread crumbs might make Chicken Lumpia look better – and it did; it also improved the texture. Hold on a minute before jumping into the recipe. Please note that you will need to fry the lumpia in low to medium heat in order to prevent the Panko bread crumbs from browning quickly. If the bread crumbs browns fast, it will get burnt soon — this means that the chicken mixture inside will not be cooked completely.

Chicken dynamite Lumpia is best served with banana ketchup, as far as I am concerned. Sweet and sour sauce is also perfect. Here is our Recipe for Sweet and Sour Sauce.

Try this Chicken dynamite Lumpia Recipe. Cheers!

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

5 from 1 vote

Chicken Dynamite Lumpia Recipe

Prep: 15 minutes minutes

Cook: 12 minutes minutes

Total: 27 minutes minutes

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Ingredients

• ▢ 1 lb. ground chicken
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon onion powder
• ▢ ¼ teaspoon ground black pepper
• ▢ ½ teaspoon salt
• ▢ 1 cup bread crumbs
• ▢ 10 pieces long green pepper siling pansigang or finger peppers
• ▢ Lumpia wrappers
• ▢ 1 cup Panko bread crumbs
• ▢ 2 eggs
• ▢ 1 ½ cups cooking oil

Instructions

• In a bowl, combine the ground chicken, garlic powder, onion powder, 1 piece egg, and bread crumbs, salt and ground black pepper. Mix well. Set aside.
• Arrange the long green pepper in the middle of the lumpia wrapper. Cover the pepper with 1 to 2 tablespoons of the ground chicken mixture. Wrap the pepper and chicken mixture. See this egg roll recipe video for guidance. However, you will only need to cover one side completely; the side with the pepper stem should be open so that part of the pepper will be visible.
• Heat the cooking oil in a frying pan.
• While the oil is being heated, beat an egg in a wide bowl.
• Dip the wrapped lumpia in beaten egg then roll over the Panko bread crumbs. Make sure that the lumpia is fully coated with crumbs.
• Gently place each piece of lumpia on the frying pan. Fry in low to medium heat for 5 to 6 minutes per side or until the color of the outer part turns golden brown. Note: the oil should be hot enough to fry the lumpia, but not too hot to the point of quickly browning the bread crumbs (250F is good enough). Otherwise, there is a possibility that the chicken will be somewhat raw.
• Transfer to a plate line with paper towels. This will absorb the oil.
• Arrange in a serving plate.
• Serve. Share and enjoy!

Nutrition Information

Serving: 10g

© copyright: Vanjo Merano