i am the cook!: Lumpiang Sili (Green Chili Spring Rolls)

I first saw these so called dynamite sticks at a party...hhmm, something new and interesting at first I thought it was okra because only the stem appears out of the wrapper when i tasted one it's when i learned it's green chili inside yummy, crisp, a little spicy and gooey from the cheese,but i ended up having an upset stomach, i figured must be from the chilis how it was cooked. So i decided to do a little experiment I am aware that raw food goes with raw, on salads that is...but if you gonna make something that is to be wrapped and deep fried i think the stuffing

should be cooked well, I mean everything...to pre cook all ingredients used from the chili to the stuffing.Since I'm laying off from eating pork, I used Corned tuna as my stuffing, not much cheese too,i noticed if there is so much cheese it tends to burst out while the dynamite stick is being fried.Here is how I came up with my version of dynamite sticks, without having an upset stomach after eating one.:)

Ingredients:

10 pcs. Siling Haba/ finger chilis (use the straight ones)

10 pcs medium sized lumpia wrappers, halved.

1 pc 35 gms, eden filled cheese (sliced into strips, thin)

1 pouch Century Corned Tuna

2 stalks celery, finely chopped

1 medium sized carrots, finely chopped

5 cloves garlic, mashed and finely chopped

dash of salt and pepper

1 tsp. sugar

olive oil (for sauteeing)

corn oil (for frying)

water with a little salt for boiling the chilis

Procedure:

Prepare the chilis:

1.Wear gloves as you handle the chilis, get a piece , make a lengthwise slit, from almost the top of the chili to the bottom,be careful not to slice through the other end, Slice half of the top so that you can unroll the chili while stuffing, leave the top intact with the stem, begin to scrape out the seeds and the white part. set aside.

Fully cleaned chili pieces, seeded and white parts removed.

2.Bring to a rolling boil 2 cups of water, sprinkle a dash of salt, quickly blanch each scraped out chilis in the water and drain.

Allow to cool.

The purpose of blanching and draining the chili fingers is to lessen the spice (anghang). The spice is released if the chili pieces are dipped into the pre boiled water thereby eliminating the hotness.

Prepare the stuffing:

1. Saute/mirepoix in olive oil, celery, garlic and carrots, mix well.

add in corned tuna, salt and pepper, toss evenly,

Remove from heat, add in the ground peanuts

transfer to a plate for the mix to cool down, season with a little sugar.

2.Wrapping the mix, lay a piece of chili on the lumpia wrapper, spoon the cooked mix inside the chili, evenly up to the bottom,stuff with cheese. Fold the wrapper over, roll once, fold the other end inwards, then continue rolling tightly, dab the wide end with a small amount of water, seal all edges.

All wrapped up and ready to fry.

3. On high heat, deep fry the rolls until brown, do not overcrowd the pan to have an evenly cooked lumpia, If you overcrowd the pan, the temperature of the oil will drop and you will be SIMMERING the spring rolls in lukewarm oil rather than frying them.turn it over once fully browned.