This appetizer is a combination of Vigan empanada and lumpia because instead of using the conventional empanada dough in making Vigan empanada, we will use lumpia wrapper. It is easier to use lumpia wrapper instead of making an empanada dough. You don’t need to make a dough which is sometimes time consuming and tricky. So what are you waiting for cook this Vigan lumpianada now!
Vigan Lumpianada: A Delicious Twist on a Filipino Favorite
Every Filipino has that one dish that instantly brings back memories of family gatherings and comforting meals. For me, it’s Vigan lumpianada. It’s a playful fusion of two classic dishes—Vigan empanada and lumpia—capturing the soul of Ilocano cuisine while simplifying the process for busy cooks. I first encountered this dish at a family reunion in Ilocos Sur, where my tita Clara showcased her knack for turning traditional recipes into something innovative yet familiar.
The genius behind it lies in its use of lumpia wrappers instead of the traditional empanada dough. It’s quicker, less fussy, and perfect for beginner cooks. But don’t let the simplicity fool you—this dish packs the same bold flavors and crispy texture that make Vigan empanada a favorite among food lovers.
The Unique Charm of Vigan Lumpianada
What makes Vigan lumpianada special is the marriage of textures and flavors. Imagine biting into a crispy golden wrapper, only to be met with the savory goodness of crumbled longganisa, grated green papaya, and a perfectly cooked egg. It’s the same iconic filling of the traditional Vigan empanada, but with a modern twist that eliminates the laborious task of making dough.
The first time I made this dish was after my cousin Elena returned from a trip to Vigan. She couldn’t stop raving about how the locals carefully grated unripe papaya to create that signature texture. Following her advice, I learned that squeezing out the liquid from the grated papaya is crucial. This step keeps the filling crisp and avoids a soggy mess when frying. It’s little details like this that make the dish stand out.
Tips for Perfecting Your Vigan Lumpianada
The process of making Vigan lumpianada might seem straightforward, but there are a few techniques that ensure the best results. Start with preparing the papaya filling. After grating the unripe papaya, I use an old trick my grandmother taught me: placing the grated fruit in a clean kitchen cloth and wringing it tightly to remove excess moisture. This not only intensifies the flavor but also helps the filling stay crisp when fried.
Another key component is the egg wash. Combining flour and water into a slurry before whisking it with beaten eggs creates a glue-like consistency that acts as both a binder and a sealing agent for the lumpia wrapper. This is an essential step in achieving that neat, sealed edge that prevents the oil from seeping into the filling while frying.
Finally, when it comes to frying, patience is key. Heat the oil just right—not too hot to burn the wrapper, but not too low to make it greasy. Watching the lumpianada turn into a beautiful golden brown feels like a small victory every time.
A Taste of History in Every Bite
What I love about this appetizer is how it pays homage to the original Vigan empanada, a dish deeply rooted in Ilocano heritage. Did you know that Vigan empanada was influenced by the Spanish colonization of the Philippines? The empanada dough, however, was adapted using rice flour instead of wheat flour due to its abundance in the region. By switching to lumpia wrappers, the modern version bridges the past and present, making it accessible to more home cooks while still honoring its cultural roots.
Longganisa, another star ingredient, also has a rich history. The distinct garlicky and slightly tangy Vigan longganisa is unlike any other variety of Filipino sausage, thanks to its generous use of native spices. When crumbled into the lumpianada, it adds an explosion of umami that pairs beautifully with the mild sweetness of papaya and the richness of the egg.
Why Vigan Lumpianada is a Must-Try
My nephew Paolo once said, “Why make regular lumpia when you can have lumpianada?” I couldn’t agree more. This dish is perfect for those who want a taste of Ilocano cuisine but don’t have the time or skill to work with empanada dough. The crispy lumpia wrapper not only simplifies the process but also adds an extra crunch that makes each bite irresistibly satisfying.
Whether you’re hosting a party, preparing a snack for family movie night, or just craving something uniquely Filipino, it is a versatile choice. It’s an appetizer, a snack, and a conversation starter all rolled into one.
Bringing It All Together
Making Vigan lumpianada is more than just following a recipe; it’s a chance to celebrate Filipino culinary creativity. With its easy preparation and authentic flavors, it’s no wonder this dish has become a favorite in my household. Every time I take a bite, I’m reminded of family, tradition, and the innovative spirit that keeps our cuisine evolving.
So, if you’re looking for a dish that’s simple yet packed with flavor, why not try making it today? It’s the perfect way to savor the taste of Vigan from the comfort of your own kitchen.
How to Make Vigan Lumpianada
Ingredients
- 12 pcs lumpia wrapper big
- 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
Instructions
How to Make Vigan Lumpianada
- 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.
Video
Notes
Cooking Tips:
Squeeze Out the Papaya Properly
Removing excess moisture from the grated papaya is crucial to prevent soggy filling. Place the grated papaya in a clean kitchen cloth and wring it tightly until no more liquid drips out. This step not only ensures a crisp texture but also intensifies the flavor of the filling.Use Double Layers of Lumpia Wrapper
Doubling the lumpia wrapper gives the lumpianada a sturdier structure and extra crunch. Brush the first wrapper lightly with egg wash before layering the second to make them stick together seamlessly. This method prevents the filling from breaking through during frying, ensuring a perfect golden exterior.Fry at the Right Temperature
Heat the oil to medium and test it by dropping a small piece of lumpia wrapper; it should sizzle immediately but not burn. Frying at this temperature cooks the filling evenly and gives the wrapper a crispy, golden brown finish. Avoid overcrowding the pan to maintain consistent heat and achieve the best results.
