How to Make Vigan Lumpianada

Vigan lumpianada is a delightful fusion of Vigan empanada and lumpia, featuring a crispy wrapper filled with savory longganisa, grated papaya, and a rich egg center.

Prep Time10

Cook Time8

Course: Appetizer

Cuisine: Filipino

Keyword: Ilokos lumpianada, vigan empanada, Vigan lumpianada

Servings: 6 servings

Calories: 243kcal

Author: Manny

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.