Dynamite Rolls
Crispy chili rolls stuffed with ham and cheddar cheese,wrapped in lumpia wrappers and served with a creamy, tangy dip—perfect as anappetizer or snack.
Ingredients
For the Dynamite Rolls:
- 430 g cheddar cheese cut into thin sticks
- Long green chilies deseeded (soaked in salted water, drained)
- Thinly sliced ham
- Lumpia wrappers
- Cooking oil for deep frying
For the Paste (to seal wrappers):
- 2 tbsp cornstarch
- 1 cup water
For the Sauce:
- 1 cup plain mayonnaise
- 1 tbsp yellow mustard
- 1 tsp sriracha sauce
- 1 tbsp ketchup
- ½ tsp garlic powder
- ¼ tsp salt
Instructions
Prepare the Filling:
- Slice cheddar cheese into sticks.
- Slice ham into strips.
- Make a slit on each chili to remove seeds, soak in salted water for 15 minutes, drain thoroughly.
Make the Paste:
- In a small pan, combine cornstarch and water.
- Cook over low heat while stirring until thickened. Cool and set aside.
Assemble the Dynamite Rolls:
- Insert a stick of cheese and a strip of ham into each chili.
- Wrap each stuffed chili tightly with a lumpia wrapper, sealing the edge with cornstarch paste.
- Freeze for at least 30 minutes to firm them up.
Fry:
- Heat oil in a pan.
- Deep-fry rolls in batches until golden brown and crispy.
- Drain on paper towels to remove excess oil.
Make the Sauce:
- In a bowl, mix mayonnaise, mustard, sriracha, ketchup, garlic powder, and salt until smooth.
- Chill before serving.
Serve:
- Arrange the hot dynamite rolls on a plate and serve with the creamy dipping sauce.