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| Alternative names | Lumpiang dinamita dynamite lumpia dynamite spring rolls barako finger chili cheese sticks |
|---|---|
| Course | Appetizer |
| Place of origin | Philippines |
| Serving temperature | Hot, warm |
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Dinamita, also known asdynamite lumpia, is a Filipino deep-fried appetizer made of long green chili peppers (siling haba) stuffed with various fillings and wrapped in a thin spring-roll wrapper.[1][2] It is a variant oflumpia, a traditional Filipino spring roll.[3]
The name literally means 'dynamite', due to each roll's resemblance to a stick of dynamite with a longfuse, and refers as well to the heat of the pepper.[4][5] Since it is a type oflumpia, it is also known as "dynamite lumpia", "dynamite spring rolls", and "lumpiang dinamita". It also has other creative names like "dynamitecheese sticks" (with the filling consisting of cheddar or mozzarella cheese), "barako finger", from Filipinobarako (lit. 'wild boar'), which has connotations of manliness equivalent to the English term "stud".[5][6][7]
Like most lumpia recipes,dinamita is very easy to prepare and can be modified readily. Thestuffing,giniling (ground beef orpork), is sauteed beforehand with choppedonions andgarlic, and seasoned with salt andblack pepper to taste.[8][9][10][11]
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The pepper used indinamita is the long and greensiling haba pepper (also known assiling pansigang). The pepper is gently cut lengthwise and the pith and seeds removed, being careful to retain the stalk. It is then stuffed with the ground meat mixture and a strip of cheese (usuallycheddar). The stuffed pepper is then wrapped inlumpia wrapper (a thin eggcrêpe) with the stalk hanging out of one end. It is deep-fried until golden brown and served while still crispy.[8][12][13]
It is eaten as is or dipped into common lumpia dipping sauces likebanana ketchup,sweet and sour sauce, garlicmayonnaise,honey mustard, or vinegar withlabuyo peppers andcalamansi.[4][12][14] It is usually eaten as anappetizer or aspulutan (finger food) with beer or other alcoholic drinks.[8][4]
Siling haba has a "hot" rating in theScoville scale, at 50,000 SHU. However, some or most of the heat is neutralized by the cheese and the fact that the seeds are removed. The heat can be adjusted by using another type of pepper.Jalapeño orserrano peppers, for example, will lower the spiciness, whilehabanero peppers will increase it. Another method is to mix the stuffing with finely chopped nativelabuyo peppers, which are much hotter thansiling haba, with a Scoville rating of 80,000 to 100,000 SHU. Some of the seeds of thesiling haba can also be retained to make it hotter, though too many can make it taste bitter.[6][15]
The stuffing can similarly be adjusted to taste. Some variants ofdinamita may further encase or stuff the pepper withtocino,ham, orbacon, for example, before rolling it into the lumpia wrapper. Others may exclude the cheese or use shredded chicken orcanned tuna.[14][16][17] Other ingredients can also be added, likecarrots orkintsay (Chinese celery).[5] Some prepare their lumpiabreaded withpanko breadcrumbs.[18][19]
