Lumpiang sili recipe with sweet dip

Ingredients

• 30 pcs Mexican Cayenne or Siling Pangsigang
• 1 cup ground pork or beef
• 30 pcs small lumpia wrapper, 2 sides cut straight
• 1 medium onion, chopped finely
• 8 cloves of garlic, finely minced
• 2 teaspoons finely chopped parsley
• 3 tablespoons soy sauce
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1 egg, beaten
• oil for deep frying
• 1/2 cup packed brown sugar
• 1 cup distilled white vinegar
• 2 teaspoons soy sauce
• 4 teaspoons water
• 2 teaspoons cornstarch, mixed with the water

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Preparation

• Mix ground pork or beef, onions, garlic, soy sauce, parsley, ground pepper and salt.
• Mix and cook in a non-stick pan without oil until browned and dry. Set aside.
• Cut a slit on one side of the chili and remove the pith and seeds. Rinse well with water and dry.
• Stuff each pepper with the meat mixture. Wrap each chili with lumpia wrapper, leaving the stalk exposed.
  
• Seal the wrapper with beaten egg.Heat oil in a deep frying pan until very hot, then deep fry the chilies in batches until golden brown.
• Drain well on paper towels. Serve hot and crispy. For the dip, combine all ingredients and cook while stirring in a thick saucepan over a low flame until thick.

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