Place the vegan ground, onion, carrot and garlic on a skillet over medium heat, breaking the vegan ground up with a wooden spoon or spatula. Season with the soy sauce and pepper, and continue to cook, stirring often, until the meat is heated through, 5 to 7 minutes. Reduce the heat to low and pour in the cheddar and cream cheeses. Continue to mix until the cheese melts through. Remove from the heat and set aside.

Meanwhile, prepare the green chilis. Using a sharp knife, carefully cut the pepper lengthwise starting from the stem. Scrape out as many seeds in the peppers as you can with a small spoon or butter knife. Next, fill each pepper with the meat mixture – I like to use a small coffee stirring spoon, but feel free to add the mixture to a piping bag and pipe it into the peppers. Continue until all the peppers are stuffed with the cheesy lumpia filling

To roll the dynamite lumpia, lay a wrapper on a clean, dry surface in a diamond shape. Fold the bottom corner of the wrapper towards the top corner to make a triangle, then place a stuffed pepper on the wrapper towards the left side, making sure the stem is exposed. Gently roll the wrapper over the pepper and continue to roll tightly until it’s fully covered in the lumpia wrapper. Secure the edges with a bit of water and place the dynamite lumpia on a parchment paper lined tray. Continue rolling the remaining peppers.

To fry the lumpia, heat the vegetable oil in a deep sauté pan over medium heat. Once the oil is hot, working in batches, carefully place the lumpia in the hot oil, seam side down. Fry for 3 to 4 minutes per side, until the lumpia are golden brown and crispy. Transfer to a paper towel–lined plate and repeat until all the lumpia are fried.

Serve with sweet chili sauce and spicy soy sauce and enjoy!