Tickle your tastebuds with these heat-laced savory dish
Makes 8-10 servings
18-20 pcs Green finger chili (siling haba), sliced on one side, cored 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 wrapper
*Cornstarch paste (1 Tbsp cornstarch + 1 Tbsp water)
*Vegetable oil, for frying
*Sweet chili sauce, for dipping
- Blanch siling haba in simmering water for about 10-20 seconds. Set aside.
- 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.
- To assemble, stuff the finger chili with the salmon-cream cheese mixture. Wrap each stuffed pepper tightly in lumpia wrapper, sealing the ends with cornstarch paste.
- Heat oil in a sauté pan. Shallow fry each salmon roll until golden brown. Drain salmon rolls in a colander lined with paper towels. Serve the hot salmon rolls with sweet chili sauce on the side.