Prep time 40 minutes
Cook time 20 minutes
1 Small shallot or yellow onion
2 cloves garlic
8 ounces ground pork
1 teaspoon salt
¼ teaspoon fresh ground black pepper
4 ounces cheddar or American cheese slices
20-25 small jalapeno peppers
1 egg white, beaten
1 11-ounce package Lumpia wrapper
Peel and very finely chop shallot or yellow onion until you have about 2 tablespoons. Peel and very finely chop 2 cloves garlic. Very finely chop scallion whites and greens. Cut 4 ounces of cheddar or American cheese into ¼ in x 1 inch strips. In a medium bowl combine shallot, garlic, scallion, 8 ounces ground pork, 1 teaspoon salt and ¼ teaspoon of black pepper. Mix with your hands until well combined.
Wearing gloves, carefully remove the seeds from the jalapeno. Working one at a time, on one side of the jalapeno cut crosswise just below the stem, do not cut all the way through. Then below the crosswise cut, slice lengthwise from the cut to the bottom of the pepper. Open up the jalapeno and cut away the seeds at the base of the stem. Remove the seeds and white ribs. Repeat with the remaining peppers.
Take two teaspoons of filling and roll it in your hands until it fits the inside of the jalapeno. Tuck the filling into the center of the jalapeno. Add two pieces of the cheese to the filling. Repeat with the remaining peppers.
Separate the lumpia wrappers. Place beaten egg white in a bowl.Take one lumpia wrapper and lay it flat on the surface. Take one corner and fold it in toward the center. Place the stuffed jalapeno on the wrapper, stem side on the fold. The stem should not be inside the wrapper but poking outside the fold. Fold the opposite end up over the jalapeno, adjusting to the size of the pepper, as needed.
Fold one of the remaining corner edges over the jalapeno. Roll up and snugly over the pepper, toward the last remaining unfolded corner until you have two inches left unfolded. Dip fingers in the egg white and brush the remaining edge, then roll to close, pressing to seal. Repeat with the remaining jalapenos.
Heat oil in a large skillet over medium-high heat. You need enough oil to reach halfway up the dynamite lumpia. When the oil shimmers or is about 350 degrees, add dynamite lumpia to the skillet and cook, until deep golden brown on one side 2 – 21/2 minutes, adjusting heat as needed if it’s cooking too quickly. Flip and continue to cook until deep golden brown on the other side 2 – 21/2 minutes more. You can test for doneness by poking an instant read thermometer in the center, if it reaches 145 degrees, it is done. Repeat with remaining jalapenos, adding oil as needed, until they are all cooked. Let cool 5-10 minutes before eating.