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How to Make Vigan Empanada

This appetizer is a combination of Vigan empanada and lumpia.
Prep Time10 minutes
Cook Time8 minutes
Course: Appetizer
Cuisine: Filipino
Keyword: Ilokos lumpianada, Vigan lumpianada
Servings: 6 servings
Author: Manny


  • 12 pcs lumpia wrapper big
  • 6 to 8 pcs Vigan longganisa
  • 1 small unripe papaya grated
  • 8 pcs medium size raw eggs
  • 1 Tbsp. flour mixed with 3 Tbsp. water
  • salt and pepper to taste
  • cooking oil for deep frying

Dipping sauce:

  • Sukang Iloko or Spiced vinegar


How to Make Vigan Empanada

  • Peel, remove the seed and grate the unripe papaya. Get a piece of clean cloth and put the grated papaya inside the cloth then squeeze out the liquid. Season with salt and pepper and set aside.
  • To make the egg wash: Make a four slurry by combining flour and water. Beat 2 eggs in a bowl until frothy and add in the flour slurry. Beat again until well mixed and set aside.
  • Cook the longganisa by boiling it in 3/4 cup water in a pan until the liquid evaporates. Remove from pan and set aside.
  • Lay a piece of lumpia wrapper in a clean surface and brush with egg wash. Lay another piece of lumpia wrapper on top and smoothen it out by pressing the wrapper on the surface.
  • Put about 2 Tbsp of grated papaya forming a circular shape and hollow on the center. Get a piece of longganisa and remove the casing. Crumble it and put it on top of the grated papaya.
  • Crack one egg on the center of the grated papaya and brush the lumpia wrapper edges with egg wash.
  • Fold the lumpia wrapper to seal the filling and press the edges. Fold the edges to form it like an empanada.
  • Heat oil in the pan and fry the lumpanada until golden brown.