Dinamita
A Filipino appetizer of stuffed chili peppers wrapped in lumpia.
Dinamita, a deep-fried Filipino appetizer, is a variation of the traditional spring roll known as lumpia. It gets its name from its resemblance to a stick of dynamite, complete with a long “fuse,” and also alludes to the chili pepper’s spiciness. The dish is also called dynamite lumpia, dynamite spring rolls, or lumpiang dinamita. Creative names like “dynamite cheese sticks” (when filled with cheddar or mozzarella) and “barako finger” (a term linked to Filipino *barako*, meaning “wild boar” and implying manliness) are also used.
Preparation is straightforward and flexible, typical of many lumpia recipes. The filling—usually ground beef or pork (*giniling*)—is first sautéed with chopped onions and garlic, then seasoned with salt and black pepper. The key ingredient, the long green *siling haba* pepper (also called *siling pansigang*), is slit lengthwise to remove the pith and seeds while keeping the stalk intact. This hollowed pepper is then stuffed with the meat mixture and a strip of cheese, often cheddar. The stuffed pepper is wrapped in a thin egg crêpe (lumpia wrapper), leaving the stalk protruding from one end. It is deep-fried until golden brown and served hot and crispy. Dinamita can be eaten plain or dipped in common lumpia sauces such as banana ketchup, sweet and sour sauce, garlic mayonnaise, honey mustard, or vinegar with *labuyo* peppers and calamansi. It is typically served as an appetizer or as *pulutan* (finger food) alongside beer or other alcoholic drinks.
The *siling haba* pepper rates about 50,000 SHU on the Scoville scale, but much of its heat is mitigated by the cheese and the removal of seeds. Spiciness can be adjusted by swapping peppers: jalapeño or serrano peppers reduce the heat, while habanero peppers increase it. Another method involves mixing finely chopped *labuyo* peppers (80,000–100,000 SHU) into the stuffing. Retaining some *siling haba* seeds also boosts heat, though too many can cause bitterness. The filling itself is adaptable. Some versions wrap the pepper with tocino, ham, or bacon before rolling it in the lumpia wrapper. Others omit the cheese or use shredded chicken or canned tuna. Additional ingredients like carrots or *kintsay* (Chinese celery) may be added, and some cooks bread the lumpia with panko breadcrumbs.
Quick Facts
- Country
- Philippines
- Course
- Appetizer
- Served
- Hot, warm
Facts from the source article.
Lore & Background
The name 'dinamita' literally means 'dynamite', due to each roll's resemblance to a stick of dynamite with a long fuse, and refers as well to the heat of the pepper. It is also known as 'dynamite lumpia', 'dynamite spring rolls', and 'lumpiang dinamita'. Other creative names include 'dynamite cheese sticks' (with cheddar or mozzarella cheese) and 'barako finger', from Filipino barako (lit. 'wild boar'), which has connotations of manliness equivalent to the English term 'stud'.
Like most lumpia recipes, dinamita is very easy to prepare and can be modified readily. The stuffing, giniling (ground beef or pork), is sauteed beforehand with chopped onions and garlic, and seasoned with salt and black pepper to taste. The pepper used is the long and green siling haba pepper, which is gently cut lengthwise, the pith and seeds removed, and then stuffed with the ground meat mixture and a strip of cheese. The stuffed pepper is wrapped in a lumpia wrapper with the stalk hanging out, deep-fried until golden brown, and served while still crispy.
It is eaten as is or dipped into common lumpia dipping sauces like banana ketchup, sweet and sour sauce, garlic mayonnaise, honey mustard, or vinegar with labuyo peppers and calamansi. It is usually eaten as an appetizer or as pulutan (finger food) with beer or other alcoholic drinks.
Reader's Guide
Dinamita represents a creative fusion of Filipino lumpia tradition with the use of spicy chili peppers, offering a customizable appetizer that balances heat with savory fillings and cheese. Its significance lies in its adaptability: the heat can be adjusted by using different peppers such as jalapeño, serrano, or habanero, or by mixing the stuffing with labuyo peppers. The stuffing itself can vary widely, including tocino, ham, bacon, shredded chicken, or canned tuna, and may incorporate carrots or Chinese celery. Some versions are breaded with panko breadcrumbs. As a pulutan, it is commonly paired with beer or alcoholic drinks, reflecting its role in Filipino social gatherings. The dish's legacy is tied to its simplicity and versatility, making it a popular choice for home cooks and street food vendors alike. Its name and presentation evoke both visual and gustatory excitement, cementing its place as a distinctive variant within the broader lumpia family.
Did You Know?
- The siling haba pepper used has a Scoville rating of 50,000 SHU.
- Some or most of the heat is neutralized by the cheese and the fact that the seeds are removed.
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