Dinamita

Description
Dinamita are a must for any party! Made with finger chili peppers and meat filling, they’re crispy, crunchy, slightly spicy, and the ultimate beer match!

Ingredients

 * 30 pieces finger chili peppers (siling haba)
 * 1 pound ground pork
 * 2 cloves garlic, peeled and minced
 * ½ cup green onion, chopped
 * 1 teaspoon salt
 * ¼ teaspoon pepper, black only
 * 30 pieces spring roll wrappers
 * canola oil

Instructions

 * 1) With a small knife, make a slit across the length of one side of each chili pepper from the stem down to the tip. Work carefully to keep stems intact.
 * 2) Using a teaspoon, gently scrape the inside of the chili pepper to remove seeds and the pith. Rinse under cold running water to remove any stray seeds. Drain well and pat dry.
 * 3) In a fresh bowl, combine ground pork, garlic, green onions, salt, and pepper to taste. Using a teaspoon, gently stuff each chili pepper with pork mixture.
 * 4) Separate lumpia wrappers and lay on a flat work surface. On a flat working surface, position the spring roll in a diamond pattern.
 * 5) Tuck and fold the right, pointed end of the wrapper inward and place the stuffed pepper horizontally with stem outside of the wrapper.
 * 6) Fold the left and bottom sides over the chili pepper and roll tightly to fully enclose. Dab the seam with water and gently press to completely seal.
 * 7) In a pan over medium heat, heat about 2 inches deep of oil. Add wrapped peppers in a single layer and cook, turning as needed, for about 7 to 10 minutes or until outside is golden and crisp and meat is cooked.
 * 8) Remove from the pan and drain on a wire rack set over a baking sheet. Serve hot with the sweet and sour sauce or spicy vinegar dip.