Prepare the green chilis. Use gloves, or wipe your hands with cooking oil before handling the green chilis, as they can become really hot on the hands afterwards if your hands are unprotected. Slice the green chili lengthwise, except the stem part. Using your fingers or a spoon, remove the seeds, and the white part that holds the seeds. Shake off each chili to remove remaining seeds. Repeat until all chilis are seedless. Wash them with cold water. Be careful not to remove the stem part.
Prepare the filling. In a bowl, add the ground pork, salt, white pepper powder, onion powder, and garlic powder. Mix it well for 2 minutes. Slice the cheese into desired thickness. It should be enough for the 20 green chilis.
Assemble the dynamite. Put the cheese slices first into the bottom, and make sure the length of the chili is filled with cheese. Add the meat filling. It’s okay if it goes over the green chilis. Continue until all the chilis are filled. Wrap the chili with lumpia wrapper, and make sure that the stem is exposed. Put the chili at the edge of the wrapper, fold the wrapper at the tip, then roll the chili, until it is covered with the lumpia wrapper. Secure the end with water. Repeat until all chilis are wrapped.
Make the sriracha mayo dip. Mix ketchup, sriracha, and mayo. Add or reduce sriracha based on the level of spiciness you prefer.
Cook the dynamite. Heat up some oil under medium low fire. Oil should be enough to cover 90% of the dynamite surface. Cook the dynamite by batches, and make sure you don’t overcrowd the pan to maintain the heat. Oil should be bubbling around the dynamite, to make sure it’s cooking, and will turn out crispy. Each batch should take about 3-4 minutes to cook. When taking out the dynamite, use a tong, and drip excess oil before putting it into a plate or tray.