Lumpianada 2.0

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.


  • 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.


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