Make a slit from the stem down to the tip of chili peppers. Do this very carefully to ensure that you don’t “break” the pepper and to keep the stem intact.
Scrape the seeds. Best to use a teaspoon to do this or else you will have hot pepper hands.
In a pan, add the minced garlic. Followed by Virginia corned pork. No need to season because the corned pork has enough saltiness and umami.
Drain excess oil.
Stuff the chili peppers with the corned beef mixture. Make sure not to overfill the peppers
Separate the lumpia wrappers and place them on a flat surface. Place one stuffed pepper on a lumpia wrapper, making sure that the stem is exposed. Fold each side to secure. Gently roll to fully cover the stuffed pepper. Seal with a dab of water.
In a pan, heat cooking oil. Add the wrapper peppers and fry for seven to 10 minutes or until golden brown.
Remove from pan and drain on plate with paper towel.
Serve with banana ketchup or with vinegar mixed with sugar, garlic and onion.