Lumpiang sili recipe with sweet dip

Main Dish
2 servings
25 min
20 min
Very Easy


Number of serving: 2
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


  • 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.




It so very delicious

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