Longganisa lovers will devour this amazing lumpia

8 months ago


There is no such thing as leftover Vigan longganisa. But if ever you have the chance of having this as a leftover, you can use this to upgrade your usual fried lumpia recipe. To wicked for you? Try using other fillings as well like tinapa flakes or even fried tofu for a healtier option.


Lumpiang Longganisa

Makes 8 pieces


2 Tbsps Vegetable oil

¼ kilo Vigan longganisa, skinned

1  White onion, sliced

1 cup Baguio beans, sliced biased

1 Small carrot, julienned

1 cup White cabbage, sliced

½ cup Bean sprouts

Lumpia wrappers

Salt, to season

Cornstarch slurry (1 Tbsp cornstarch + 2 Tbsps water)

Vegetable oil, for deep-frying

1. Heat oil in skillet and sauté longganisa, breaking up meat with the spoon. Cook until brown. Drain meat in a sieve and set aside.

2. Using the oil from the longganisa, sauté the onion until tender. Add beans, carrots, cabbage, and bean sprouts. Season to taste. Cook until tender but still crisp. Spread on a cookie sheet and cool to room temperature.

3. Mix longganisa with the vegetables. Divide into eight equal portions.

4. Carefully separate the lumpia wrappers. Lay one on an even surface and place filling near the edge closest to you. Roll the wrapper over the filling. Fold in both sides and continue rolling. Wet the edges with cornstarch slurry to seal. Repeat with the remaining filling and wrappers.

5. Deep-fry rolls in hot oil until golden brown. Drain on paper towels. Serve with preferred dipping sauce like chili vinegar, sweet and sour sauce, or sweet chili sauce.

Recipe by Chef David Pardo de Ayala

Photographed by Zac Moran


Try these longganisa-laden recipes:

Chicken Potato Pie

Pinoy Breakfast Wrap

Philly Cheesesteak Egg Rolls


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