I had the last batch of the Calumpit longganisa in the freezer and I thought I should make my version of the lumpianada (lumpia+empanada) snack that I used to buy from the merienda manang in the office.
But I upped the ante a bit by making it my version of a lumpiang shanghai plus Ilocos empanada.
INGREDIENTS
- 1/2 kilo ground pork
- 1/2 kilo longganisa filling
- 2 carrots, grated
- 2 jicama, grated
- 1 onìon, grated
- 1/2 cup pineapple tidbits
- 1/2 cup sliced cabbage
- 2 eggs
- salt and pepper
Just mix all ingredients together, wrap in lumpia rolls, and then deep fry until golden brown.
Serve with sweet and sour dipping sauce.
Friendship & Fries 