Tuna Dynamite Lumpia is describe as a very unique snack or appetizer that has a fiery personality.
Curious what makes this food controversial when it first went public? Well, checking from where it got its name, you can see why it can’t be handled by anyone.
Literally meaning an explosive, the dynamite provides a one of a kind impression. It does not exactly explode, but it can give off something similar to an explosion.
Why is it? Because of its main ingredient - the chili peppers! The addition of other ingredients like chicken or pork meat makes the end product better, but surely the spiciness is there to stay!
Lumpia, or Filipino spring roll, has always been a favorite of the nation. It is always present on almost every Filipino occasion, especially birthday parties.
Pinoy's can agree that it is one of their best local foods to ever exist. They can eat them as an appetizer, a snack, or as a meal when served with rice.
The dynamite variation is just one of many kinds of lumpia. Since Filipinos also enjoy spicy foods, they came up with the dish.
Chili pepper can offer a lot in terms of health benefits. No matter how small it is, it still contains several vitamins and minerals. Thus it can keep our bodies healthy.
Health Benefits of Tuna Dynamite Lumpia
It is rich in vitamin C. Vitamin C is an antioxidant that aids in a better immune system so we can avoid getting sick. It also provides B vitamins which help a lot in the improvement of our metabolism.
Imagine eating food made of exploding flavors and crispiness, doesn’t it already sound appetizing?
Dynamite lumpia works wonders as an awesome appetizer, or as a snack or as a lunch or dinner meal.
It tastes the best when dipped in mayonnaise and ketchup, or just plain ketchup.
Tuna Dynamite Lumpia Recipe
- 10 pcs green chilis
- 10 pcs spring roll wrapper
- 95 g tuna canned
- 10 pcs cheese sliced into 2 inch strips
- cooking oil
- Make a slit on the chili and remove the seeds inside. Use a plastic gloves when removing the seed to avoid hand burning sensation.
- Using a teaspoon, gently stuff each chili with tuna and cheese.
- Put the lumpia wrapper in a flat plate. Place the chili in the middle of the wrapper.
- Fold sides of the wrapper then roll it tightly to cover the chili. Damp a small amount of water on the edge of the wrapper to seal it.
- In a pan over medium heat, add the cooking oil. Once the oil is hot enough, fry the chili until light golden brown.
- Remove from the pan and drain excess oil using a paper towel.
- Serve with sweet chili sauce or ketchup mayo.