Image credit: Joshua Weissman

• 2 red Fresno chili or red jalapeno, finely chopped
• ¾ cup (150g) sugar
• ¾ cup (180mL) water
• ½ cup (120mL) white distilled vinegar
• 2 Tbsp (15g) corn starch
• 2 Tbsp (30g) sambal oelek
• 4 cloves garlic, finely minced

• 2 quarts (1.9L) oil for frying (vegetable oil, canola, avocado)
• 1 large carrot, peeled and rough chopped
• 1 rib of celery, roughly chopped
• 2 green onions, roughly chopped
• 1 small yellow onion, peeled and rough chopped
• 1 cup garlic cloves, peeled
• 2 lbs (908g) ground pork (the fattiest you can find)
• 2 Tbsp (30mL) soy sauce
• 2 tsp (7g) kosher salt
• 1 tsp (3g) MSG
• 1 tsp (3g) finely ground black pepper
• 2 large eggs, divided
• 35-40 lumpia wrappers
• For serving: homemade sweet chili sauce and banana ketchup

• Lumpia wrappers
• Original lumpia stuffing
• 10 Serrano chiles
• 1 large egg, beaten
• For serving: homemade sweet chili sauce and banana ketchup

• Lumpia wrappers
• 1 lb (454g) Edelicious cheese (Filipino brand of cheese), or a block of low-moisture mozzarella
• For serving: banana ketchup and Kewpie mayonnaise

Sweet Chili Dipping Sauce​

1. In a small pot, mix vinegar, water, sugar, and Fresno chilies. Stir well and bring to a boil over medium-high heat.
2. Simmer for 2–3 minutes until slightly thickened, then reduce heat to low.
3. Prepare a slurry by mixing cornstarch with 2–4 tablespoons of the hot liquid until smooth.
4. Pour the slurry back into the pot, stirring constantly until the sauce thickens.
5. Remove from heat and mix in sambal oelek and garlic. Let cool completely and store in an airtight container in the fridge.

Original Lumpia​

1. Finely chop carrot, onion, green onion, celery, and garlic in a food processor (avoid turning it into a paste).
2. In a large bowl, combine the vegetable mixture with pork, soy sauce, salt, MSG, black pepper, and 1 egg. Knead until smooth and well blended.
3. Transfer the filling to a piping bag (or ziplock bag) and cut a 1-inch opening at the tip. (Alternatively, use a spoon for shaping.)
4. Beat the remaining egg in a small bowl for sealing the lumpia.
5. Place a wrapper with a corner facing you. Pipe about 2 tablespoons of filling near the bottom, leaving a 1-inch border.
6. Roll tightly, fold in the sides, brush the end with egg wash, and seal completely.
7. Heat oil to 350°F (177°C) in a deep pot. Fry in batches for 3–5 minutes until golden and crispy (internal temp: 165°F/74°C).
8. Drain on a wire rack and serve with sweet chili sauce and banana ketchup.

Dynamite Lumpia (Spicy Version)​

1. Heat oil to 350°F (177°C) in a deep pot.
2. Slice Serrano chilies lengthwise, keeping stems intact, and remove seeds.
3. Stuff each chili half with the original lumpia filling using a piping bag or spoon.
4. Place two stuffed halves horizontally on a wrapper, stems slightly protruding. Add extra filling if needed to connect them.
5. Roll tightly, brush with egg wash, and seal. Cut in half for easier frying.
6. Fry for 3–5 minutes until golden and cooked through. Drain and serve with dipping sauces.

Cheese Lumpia​

1. Heat oil to 350°F (177°C) in a deep pot.
2. Cut Edelicious or mozzarella cheese into ½-inch thick sticks (shorter than the wrapper’s width).
3. Place a cheese stick near the bottom corner of a wrapper, leaving a 1-inch border.
4. Roll tightly, fold in sides, seal with egg wash, and fry for 3–5 minutes until crispy.
5. Drain and serve hot with banana ketchup and Kewpie mayo.