Ilocos Vigan Empanada with Fresh Longganisa and Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A crispy fried pastry filled with savory Ilocos longganisa, fresh vegetables, and egg, showcasing the regional flavors of Northern Philippines. This Filipino recipe, ready in about 50 minutes, pairs rice flour, water, Ilocos longganisa for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 20 min Serves 4 Filipino cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a mixing bowl, combine 2 cups rice flour and 1 cup water; stir with a wooden spoon until a smooth batter forms, then let it rest for 15 minutes.
  2. Step 2: In a skillet over medium heat, cook 200 grams Ilocos longganisa, breaking it up for 5-7 minutes until browned and fragrant; drain excess fat.
  3. Step 3: Lightly sauté 1 cup julienned green papaya and 1/2 cup bean sprouts in the skillet with the cooked longganisa for 2 minutes until slightly tender but still crisp; mix in 2 tablespoons chopped spring onions and season with 1/2 teaspoon salt.
  4. Step 4: In a separate pan, fry 2 large eggs sunny-side up and set aside.
  5. Step 5: Heat 2 cups vegetable oil in a deep pan over medium heat to 350°F (175°C) for frying.
  6. Step 6: To assemble, pour a thin layer of the rice flour batter onto a hot non-stick pan, forming a 6-inch circle; cook for 1 minute until the edges start to set but the center remains slightly wet.
  7. Step 7: Quickly add 2-3 tablespoons of the longganisa and vegetable mixture on one half of the circle, top with half a fried egg, then fold the batter over to form a half-moon shape; press edges to seal.
  8. Step 8: Transfer the filled empanada carefully into the hot oil and fry for 3-4 minutes per side until golden and crisp; drain on paper towels and serve warm.

Frequently asked questions

How long does Ilocos Vigan Empanada with Fresh Longganisa and Vegetables take to make?

Total time is about 50 minutes (30 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Ilocos Vigan Empanada with Fresh Longganisa and Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rice flour from drying out.

Can I substitute ingredients in Ilocos Vigan Empanada with Fresh Longganisa and Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Ilocos Vigan Empanada with Fresh Longganisa and Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Ilocos Vigan Empanada with Fresh Longganisa and Vegetables?

Filipino filipino like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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