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Dynamite Spring Rolls

Yields1 ServingPrep Time20 minsCook Time20 minsTotal Time40 mins

On a recent trip to the Philippines, I chanced upon this local delicacy called dynamite spring rolls. There are a number of small eateries in San Jose, Batangas City which serve the ever popular Lomi.

 500 g breast chicken, minced
 12 pieces of long green chillies
 1 piece onion (medium size), finely chopped
 6 cloves of garlic, finely chopped
 1 cup carrots, finely chopped
 ½ cup spring onions, chopped
 ½ cup corriander leaves, finely chopped
 1 tsp rock / sea salt
 ½ tsp black pepper powder
 spring roll wrapper
Ingredients for dipping sauce
 3 tbsp Soy sauce
 2 tbsp lemon juice
 2 pieces of red chilly, chopped

Wash the green chillies and let it dry. Make a slit on the length of the green chillies and remove the seeds along with the pith. Keep the stem of the chillies intact. Be sure to wear gloves to protect your hands from the heat of the chillies.


In a wok add some oil, saute the garlic, then the onion.
Add the chopped carrots, the minced chicken and mix well. Add salt to taste.
Add the spring onion and coriander leaves. Then add the black pepper powder. Mix well, then switch off the flame. Let it cool.

Cooked chicken


Once the chicken is cool to the touch, fill the green chillies with the chicken mixture.

Chicken stuffing


In a plate, place a spring roll wrapper and place one green chilly and roll the chilly in this wrapper. Seal the wrapper with water. Do the same to the rest of the green chillies.

Spring roll wrap


In a frying pan, heat some oil, then add the spring rolls, fry till it turns golden brown. Remove from pan and let it drain in paper towel. Serve hot.