AuthorBiteSizedLooking for a budget-friendly snack with a fiery twist? Galunggong Dynamites are a clever reinvention of a popular Filipino street food, giving the humble galunggong (round scad) a bold new role as the star of your next pulutan or merienda. These crispy, cheesy chili rolls are everything you want in a bite—crunchy, spicy, savory, and just a little indulgent.
This recipe starts with fresh galunggong, gently sautéed with garlic, onions, soy sauce, oyster sauce, and a splash of calamansi juice to brighten the flavor. A dash of sugar, black pepper, and paprika rounds it out with a hint of sweetness and depth. Once cooked and flaked, the fish mixture becomes a rich, umami-packed filling that pairs perfectly with gooey melted cheese.
To assemble, deseeded siling haba (long green chilies) are generously stuffed with the savory galunggong and cheese mixture, then wrapped tightly in crisp lumpia wrappers. A quick egg wash seals the deal before the dynamites are deep-fried to golden perfection.
The result? A glorious fusion of heat, crunch, and flavor in every bite. It’s a playful, sustainable way to use a Filipino pantry staple while impressing family and friends with something a little different. Whether served as an appetizer, party snack, or paired with rice for a bold lunch, Galunggong Dynamites deliver explosive flavor without breaking the bank.
Dip them in spiced vinegar, garlic mayo, or banana ketchup for the full experience. This is street food meets home cooking at its best—and once you try it, you’ll want to keep it in your regular rotation!
Boil the galunggong until cooked, about 5-7 minutes. Let them cool, then flake the meat and remove any bones. Set aside for now.
Heat oil in a pan and sauté garlic and onions until fragrant. Add the flaked galunggong and cook for 2 minutes.
Season with soy sauce, oyster sauce, calamansi juice, sugar, black pepper, and paprika. Cook for another 2-3 minutes, stirring well to incorporate all the flavors. When done, remove from heat and let it cool.
Carefully slit each green chili lengthwise and remove seeds if you want it less spicy. Stuff each chili with a spoonful of the flavorful galunggong mixture and some grated cheese.
Place the stuffed chili on a lumpia wrapper diagonally. Roll the wrapper tightly around the chili, folding in the sides. Seal the edges with beaten egg to secure.
Heat oil in a pan over medium-high heat. Fry the dynamites in batches for 2-3 minutes per side or until golden brown and crispy. Drain on paper towels to remove excess oil.
Ingredients
Directions
Boil the galunggong until cooked, about 5-7 minutes. Let them cool, then flake the meat and remove any bones. Set aside for now.
Heat oil in a pan and sauté garlic and onions until fragrant. Add the flaked galunggong and cook for 2 minutes.
Season with soy sauce, oyster sauce, calamansi juice, sugar, black pepper, and paprika. Cook for another 2-3 minutes, stirring well to incorporate all the flavors. When done, remove from heat and let it cool.
Carefully slit each green chili lengthwise and remove seeds if you want it less spicy. Stuff each chili with a spoonful of the flavorful galunggong mixture and some grated cheese.
Place the stuffed chili on a lumpia wrapper diagonally. Roll the wrapper tightly around the chili, folding in the sides. Seal the edges with beaten egg to secure.
Heat oil in a pan over medium-high heat. Fry the dynamites in batches for 2-3 minutes per side or until golden brown and crispy. Drain on paper towels to remove excess oil.
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