Cream Cheese Dynamite Pockets

12–15 pieces
Prep Time
20 Mins
Active Time
30 Mins

This is dynamite lumpia, or dinamita, in easy mode. Instead of taxidermied green chilies, these pockets encase a rich and mildly spicy cream cheese-based filling. Wonton wrappers make assembly a breeze, and their toasty deep-fried crunch will have your friends and family fighting for the last piece.

Chili Cheese Filling

  • ½ cup cream cheese, softened
  • ⅓ cup grated Quickmelt or cheddar cheese
  • 5 green chilies, deseeded, finely chopped
  • pinch of smoked paprika, optional
  • salt and pepper, to taste


  • 1 pack wonton or molo wrappers
  • 1-2 eggs
  • neutral oil, for frying
  • minced spring onions, for garnish

Make cheese filling: Combine both cheeses and chopped green chilies in a mixing bowl. Stir until well combined. Season with salt and pepper to taste. If you have some on hand, add a pinch of smoked paprika for extra flavor.


Prepare egg wash: Crack one egg into a small bowl, then beat with a whisk or fork to make the egg wash. If you run out of egg wash during assembly, repeat with a second egg.


Make dynamite pockets: Position a wonton wrapper so it looks like a diamond, with one of its points facing towards you. Plop about 1 tablespoon of chili cheese filling at the center of the wrapper. Fold the bottom corner of the wrapper up to meet the top corner, forming a triangle. Brush the sides of the triangle with egg wash to seal the filling inside. Repeat with remaining wrappers and filling. Cover pockets with a damp paper towel and chill in the fridge until filling is set, at least 10 minutes.


Prepare frying oil: Add enough oil for deep-frying in a wok, heavy-bottomed pot, or Dutch oven. Heat over medium-high heat until the temperature reads 350°F.

To test if the oil is hot enough, tear a little piece of the wonton wrapper and drop it in the pot. If it drops to the bottom of the pot, the oil isn’t hot enough. If it floats to the top almost immediately with little bubbles around it AND it doesn’t brown until about 15–20 seconds, then it’s good to go. If it browns in less than 10 seconds, the oil is too hot.


Fry pockets: Reduce heat to medium low. Add chilled pockets to the hot oil, working in batches if necessary, and fry until crisp and deep golden brown. Transfer pockets to a metal rack or heatproof plate lined with paper towels to drain excess oil. Arrange in a serving plate or bowl, garnish with minced spring onions, and serve warm.

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