Prep: 2o minutes | Cook: 25 mins | Yield: 5-6 servings
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 5 cloves garlic, diced
- 1 ½ pounds ground pork
- 1 ½ teaspoons taco seasoning mix
- Salt and pepper
- 25 Mexican green chili peppers, thumb size
- 1 ½ cup, or 20 long strips cheddar cheese
- 1 (8 oz) package cream cheese, or more, cut into long strips
- 25 spring roll (lumpia) wrappers, or 12 wrappers, halved
- 2 extra-large eggs, beaten
- 1 ½ – 2 cups Panko bread crumbs
- 3-4 cups vegetable oil, for frying
Heat olive oil in a pan over medium heat. Add onion and garlic, and sauté for 3 minutes, or until translucent. Add ground pork and taco seasoning. Season with salt and pepper and cook for another 5 minutes. Remove from heat and set aside.
Rinse the chiles and cut them longitudinally (like creating a slit from the head of the chili and near its tip). Remove the seeds and core (This would eliminate the spiciness if you prefer mild), but leaving the stalk/tip of the chiles.
Meanwhile, beat the eggs in a medium bowl. Place the panko bread crumbs on another bowl and season with garlic powder, salt and black pepper. Set aside.
Stuff each chili with cooked meat, and then top with cheddar cheese and cream cheese. Wrap the stuffed chile with lumpia wrapper, as you would a spring roll or lumpia. When done wrapping, heat the vegetable oil in a deep frying pan over medium heat. Dip wrapped chiles in the beaten eggs. Coat with panko bread crumbs and fry for 5-7 minutes, or until golden brown. Transfer to a paper towel-lined plate. Repeat the process until finished. Serve hot.
Tip: You can use Jalapeños as a substitute for Mexican chiles. You may also wanna cut the wrapper into half. The thinner the wrapper the crispier you get.
Note: Do not remove the seeds if you want it really spicy. 😉