Dynamite Chili Sticks Kaboom!

This lumpia is my own version of what bars and clubs are now selling as cheese sticks but I made a little twist on it. This is for those who like spicy stuff while having their favorite drink. The filling contains three, yes, three kinds of chilies... Jalapeño, red chili and green chili. The dip is up for you to make. I serve this with wasabi/mayo dip. You might not like it that's why I'm giving you the choice. Try it with tomato ketchup, soy sauce and tabasco dip or a simple vinegar dip.

Sorry for the picture. I was kinda drunk when I took
this so I didn't bother with the presentation.

Dynamite Chili Sticks Kaboom!
What you'll need:
20 pcs lumpia wrapper, small
oil for deep frying

For the filling:
20 pcs green chilies, sliced in the middle and seeded
2 tbsp red chilies, finely chopped
1/4 cup jalapeño chilies, finely chopped
4-6 slices sweet ham, sliced into strips
1/2 bar mozzarella cheese, sliced into strips
10 strips honey cured bacon, halved to make 20 strips
2 tbsp parsley

How to:
1. First of all, take the seeds out of the green chilies by slicing from the tip up to the stem. Scrape the seeds out using the handle of a spoon. Make sure you have taken it all out for it is bitter.
2. In a bowl, mix the red and jalapeño together with the chopped parsley.
3. Fill the green chilies with ham, chili mixture and cheese.
4. Wrap one bacon around each chili to make a blanket.
5. Place the bacon-wrapped green chili in a lumpia wrapper and close only the bottom. Let the stem be exposed to look like a wick.
6. Deep-fry until golden brown. Drain in a paper towel.
7. Serve with your choice of dip. Enjoy!