One of the things that I look forward to the most during the summer months is going to the farmers’ markets. I love to create new recipes with all my finds! Almost every vendor at my farmers’ market has these green finger-sized peppers, called shishito peppers. They’re sweet and smoky, and surprisingly, not spicy at all.
They’re so good roasted in the oven or blistered in a skillet. I wanted to make something different with them this time, so I decided to make Dynamite Spring Rolls (say whaatttt)!
You’re probably asking yourself: what the heck are Dynamite Spring Rolls? Just imagine if a jalapeño popper and a meat spring roll had a baby… need I say more? They are a Filipino favorite for a reason! The traditional recipe uses finger chili peppers, which are long, green, and can definitely be a little spicy. I decided to use shishito peppers in my recipe. These babies are in season right now, so I certainly have to take advantage of this!
Each of the Dynamite Spring Rolls are filled with a shishito pepper, which is stuffed with a flavorful ground meat mixture and cheddar cheese. Then, they’re fried until they’re golden brown. They have a flavor that just EXPLODES in your mouth. There’s a little sweet spice from the shishito pepper—this adds to the seasoning and flavors of the ground meat mixture, then the cheese works to tame a little bit of the peppery flavor, making one of the best appetizers EVER!
You’ve probably never had anything like this before. I can’t wait for you guys to try them—they’re SO FREAKIN’ delicious! Be careful… they’re quite addicting!
- 2 tablespoons vegetable oil
- 2 gloves garlic, minced
- 1 lb. ground turkey
- 2 carrots, peeled and chopped
- 2 celery stalks, peeled and chopped
- ½ of an onion, peeled and chopped
- 3 tablespoons soy sauce
- freshly ground black pepper, to taste
- ¼ cup scallions, chopped
- 3 pints shishito peppers
- cheddar cheese block/wedge, cut into two-inch pieces
- spring roll wrappers
- water (for sealing and securing the spring rolls)
- peanut oil, for frying
- In a large sauté pan, heat vegetable oil over medium heat. Add minced garlic and sauté for 1 minute or until it starts to smell.
- Add ground turkey and cook until brown and no longer pink.
- Add carrots, celery, and onion to pan with turkey. Cook until vegetables are tender—about 5-10 minutes.
- Add soy sauce and black pepper. Cook for about 5 minutes.
- Add scallions to pan. Transfer meat mixture to a large bowl and let cool completely.
- While waiting for meat mixture to cool, rinse shishito peppers in cold water. Dry well. Trim the tops off of the shishito peppers, then make a slit across the whole length of the pepper (on one side only). Take out the pith and seeds (if you wish) and discard.
- Working on a flat work surface: lay spring roll wrapper down with one corner facing you. Stuff the shishito pepper with about a small spoonful of meat mixture and top with two pieces of cheese to cover the length of the pepper. Place the stuffed pepper on the bottom half of the spring roll wrapper. Fold the corner (one that’s facing you) over the pepper, start to roll tightly, then fold the sides over, sealing the sides and end with dabs of water (to keep filling secure in the wrapper). Repeat with remaining shishito peppers.
- In a small deep dryer, heat about two inches of peanut oil to 350°F. Carefully drop in a few of the prepared spring rolls, turning occasionally until golden brown—about 3-5 minutes. Cool on a paper towel-lined plate.
- Serve the spring rolls with sweet chili sauce on the side.