Sunday, October 16, 2011

cooking with la carlotta: stuffed chili lumpia

with the valkyrie away for a couple of months, the reins of domestic diva-ing conveniently fell into my hands (in a manner of speaking. heheh.). of course the thing i enjoyed most was the cooking part because it gave me a chance to use my rusty skills in cooking as well as use up some of the creative juices that have been stored in hundreds of bottles already. :P

one of the dishes that i was able to cook so far was the stuffed chili lumpia. i picked it up from some friends who have made it and i tweaked the stuffing a bit using the ingredients that i have in the refrigerator. well, that's one fun thing about cooking, you can experiment with ingredients any way you like. for sure my ingredients for the stuffing will be different the next time i try this. here's my recipe:

20-30 pcs small lumpia wrapper
20-30 green chilis (the kind we use for sinigang)

1 medium onion, minced
1 head of garlic, minced
500g ground pork
1C grated carrots
250g grated cheese
salt and pepper to taste (i used about only 2tsp of salt here because the cheese already adds flavor to the mix)


saute onion and garlic in a little oil, then add the ground pork. cook for about 20 minutes, then set aside to cool.

while the pork is cooking, wash the chilies and chop off the stems. then slit each chili lengthwise on one side and scrape off the seeds. you can actually leave the stems on though if you like something to hold on to, as this dish can also be a finger food.

add the carrots to the cooled minced pork

then add the cheese and mix thoroughly.

place one chili on a piece of lumpia wrapper, then stuff the chili with the ground pork mix. you can stuff the chilies with as much stuffing as you like, but not too much that the spring roll would be too fat and might even lessen the kick of the chili. brush all sides of the wrapper with egg whites as you roll each chili.

when wrapping a chili with the stem still on, leave it poking out of the wrapper. not only will there be something for you to hold on to while eating it, it also adds to its aesthetic appeal. :D but as for my version, i cut the stems off just because. haha.

fry in hot oil until golden brown, then let drain on paper towels.

serve and enjoy!!! :D


  1. im a fan of all sorts of lumpia and this will definitely be a hit.

  2. oh, true! may sipa pag may sili. let me know when you've tried it :)

  3. Congratulations Carlotta! Galing-galing! :) May sipa cguro talaga yung sili. It looks good too.

  4. toe: hi!! thanks :) try it, it might help in giving warmth. :D gumawa ako ng isa pang version nito the other day. imbes na pork, gumamit ako ng ground beef seasoned with taco seasoning. same procedure, then serve with sour cream. sarap!!! hehehe :)

  5. This recipe sounds very good and i think it is delicious and it fits perfect with my taste. My opinion is that this isn`t a very hard recipe so i will try it very soon, thanks a lot for sharing.

  6. I tried a chili lumpia last year but that one only contains chili and cheese. It was hot! But your version appeals to me coz the ground pork wil definitely add more flavor into the dish.

    When I get the time, I'll try this. Thanks for sharing!


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