Step 1

With a small knife, make a slit across the length of one side of each chili peppers from the stem down to the tip. Work carefully to keep stems intact.

Step 2

Using a teaspoon, gently scrape the inside of the chili pepper to remove seeds and pith. Rinse under cold running water to remove any stray seeds. Drain well and pat dry.

Step 3

In a bowl, combine ground pork, garlic, green onions, salt, and pepper to taste. Using a teaspoon, gently stuff each chili pepper with pork mixture.

Step 4

Separate lumpia wrappers and lay on a flat work surface. On a flat working surface, position the spring roll in a diamond pattern.

Step 5

Tuck and fold the right pointed end of the wrapper inward and place the stuffed pepper horizontally with stem outside of the wrapper.

Step 6

Fold the left and bottom sides over the chili pepper and roll tightly to fully enclose. Dab the seam with water and gently press to completely seal.

Step 7

In a pan over medium heat, heat about 2 inches deep of oil. Add wrapped peppers in a single layer and cook, turning as needed, for about 7 to 10 minutes or until outside is golden and crisp and meat is cooked.

Step 8

Remove from the pan and drain on a wire rack set over a baking sheet. Serve hot with sweet and sour sauce or spicy vinegar dip.