Some Like It Hot: Salmon Dynamites Recipe

10 months ago

salmon dynamites

Bursting with spice, dynamite is a one-of-a-kind snack sold on the streets of our country. Usually, its special green chilies are joined by ground meat, forming a popping combination of spicy and salty. This time, it’s paired with salmon, introducing a new version of this popular street food.


Salmon Dynamites
Makes 8-10 servings


18-20 pcs Green finger chilies (siling mahaba), slit on one side and deseeded*

¼ cup Cream cheese

⅛ cup All-purpose cream

2 sprigs Fresh dill

1 can Salmon, drained and mashed

  • Salt and pepper, to season

12 sheets Lumpia wrappers

  • Cornstarch slurry (1 Tbsp cornstarch + 1 Tbsp water)

½ cup Vegetable oil

  • Sweet chili sauce, for dipping


  1. Blanch green finger chilies in simmering water for about 10-20 seconds. Set aside.
  2. In a bowl, mix cream cheese and all-purpose cream until smooth and spreadable. Add the dill and the mashed salmon, mixing until well incorporated. Season with salt and pepper.
  3. To assemble, stuff the finger chilies with the salmon-cream cheese mixture. Wrap each stuffed pepper tightly in lumpia wrapper, sealing the ends with cornstarch slurry.
  4. Heat oil in a sauté pan. Shallow fry each roll until golden brown. Drain in a colander lined with paper towels. Serve hot with sweet chili sauce on the side.

*Note: To reduce the heat of the pepper, soak sliced and seeded peppers in water overnight.


Recipe by Chef Trisha Ocampo
Photographed by Krizia Cruz


Who says you can’t make these street food at home?

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Kikiam (Ngo Hiong)

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