Vigan Empanada Recipe

A crispy Filipino street snack from Ilocos, Vigan Empanada is filled with garlicky longganisa, green papaya, egg, and togue, all wrapped in an annatto-tinted rice flour shell and deep-fried to golden perfection.

Vigan Empanada

Vigan Empanada

Vigan Empanada is a beloved Filipino street food from Ilocos Sur, especially the heritage city of Vigan. At first glance, it looks like your usual fried snack—but bite into one and you’ll instantly realize this is something else. It's a deep-fried rice flour turnover, glowing in a bright orange shell, crisp on the outside, and packed with savory, garlicky magic inside. If you've never had one, think of it as the Ilocano cousin to the empanada, but with attitude.

What makes it so iconic in the region isn’t just the flavor—it’s the whole experience. You’ll usually see these being made fresh in roadside stalls or plazas, especially near the Vigan Cathedral. There’s often a sizzling pan going, a ball of orange dough being pressed flat, and a generous stuffing of local ingredients tossed in before it’s sealed and dropped into hot oil.

Inside each one, you’ll usually find Vigan longganisa, a native garlic-heavy sausage that’s a bit fatty, salty, and absolutely addictive. That’s mixed with freshly shredded green papaya, a handful of mung bean sprouts (togue), and then—here’s the kicker—a raw egg cracked directly on top just before sealing. Once fried, the egg sets slightly but keeps that rich, runny texture if done right. It's like a handheld breakfast bomb that you can eat any time of the day.

The shell is a world of its own. Made from glutinous rice flour and colored naturally with annatto oil (achuete), it fries into this crispy, delicate wrapper that crackles when you bite into it. Unlike the flaky or bready empanadas from other countries, this one feels almost like a taco shell had a crunchy upgrade. And when hot oil kisses the annatto-stained dough, it creates this beautiful crust that holds everything together without being greasy.

Take a bite, and you’ll taste the garlicky sausage first—salty, bold, unmistakably local. Then the green papaya hits you with its subtle sweetness and crunch, kind of like an underripe mango but milder. The egg brings a creamy richness that ties everything together, especially when the yolk is still soft and a little runny. The crunch of the shell gives way to a warm, meaty, slightly juicy center that’s just comforting in every sense of the word.

It’s often eaten with a small dish of sukang Iloko—a dark, fermented sugarcane vinegar that’s sharp, earthy, and a little sweet. You dip the whole empanada in it or drizzle it inside after that first bite. The vinegar cuts through the richness like a dream. Honestly, if you’re not dipping it in vinegar, you’re not eating it right.

Locals usually enjoy it fresh out of the fryer, wrapped in banana leaves or wax paper. But if you’re saving some for later (say you bought a few to take home from Vigan), just pop them in an air fryer or toaster oven for 3 to 5 minutes. Skip the microwave—it softens the shell and you lose all that wonderful crisp.

Health-wise, it’s indulgent, no doubt about it. It’s fried, it has sausage, and there’s an egg. But it’s real food—handmade, balanced in flavors, and if you eat one or two as a meal with a side of sukang Iloko and maybe a fresh cucumber salad, it’s more satisfying than most fast food combos.

There are variations too. Some vendors offer a “Special” with one egg, and a “Super Special” with two longganisas and two eggs. If you're vegan or just avoiding pork, a few creative stalls substitute the sausage with tofu or mushroom, though honestly, the longganisa is what brings the soul to this dish.

One thing that always surprises first-timers is how fresh it all tastes—because it's assembled and fried right in front of you. No pre-made freezer stuff here. That’s part of the charm, and what makes it one of the top must-try Filipino street foods.

If you ever find yourself in Vigan, don’t just look for it—smell for it. Follow that fried garlic and vinegar scent in the air. But if you're not in the Philippines, you can totally recreate it at home.

Curious how to do it yourself? Check the full recipe below and bring a taste of Ilocos to your kitchen. Just don’t forget the vinegar!

Recipe

Crispy, savory Ilocos-style Vigan Empanada made with rice flour dough and filled with garlicky longganisa, green papaya, egg, and bean sprouts—fried until golden perfection.

Ingredients

  • 1 cup glutinous rice flour
  • ½ cup rice flour
  • ½ cup water (adjust as needed)
  • 1 tbsp annatto oil (achuete oil)
  • Pinch of salt
  • 6 pieces Vigan longganisa (casing removed, crumbled or chopped)
  • 1 ½ cups green papaya, shredded
  • ¾ cup mung bean sprouts (togue)
  • 6 fresh eggs
  • Cooking oil (for deep frying)
  • Sukang Iloko (for dipping)

Instructions

  1. In a mixing bowl, combine glutinous rice flour, rice flour, salt, and annatto oil. Gradually add water and knead until a smooth, pliable dough forms.
  2. Cover dough with a damp cloth and let it rest while you prepare the filling.
  3. In a pan over medium heat, cook the crumbled Vigan longganisa until lightly browned and cooked through. Set aside.
  4. Rinse shredded green papaya and bean sprouts under cold water, then squeeze dry. Set aside.
  5. Take a golf-ball-sized dough portion and place it between two plastic sheets. Flatten into a thin circle using a plate or small rolling pin.
  6. Place 2 tablespoons of green papaya, 1 tablespoon of togue, and 1 tablespoon of cooked longganisa at the center of the dough.
  7. Make a small well in the filling and crack 1 raw egg into it, taking care not to break the yolk.
  8. Fold the dough over to form a half-moon shape. Seal the edges by pressing a plate rim or trimming the edge cleanly.
  9. Heat oil in a deep frying pan over medium-high heat. Carefully slide in the empanada and fry until crisp and golden, about 4–6 minutes.
  10. Drain on paper towels. Serve hot with sukang Iloko for dipping.

prep time with cook time.

Serves 6 and contains approximately 370 calories per serving.

Filipino, Ilocano / Snack, Street Food

Rated 4.9 by 163 reviewers.

Recipe Tags: Vigan empanada, Ilocos empanada, Filipino street food, rice flour empanada, Vigan empanada recipe, authentic empanada, longganisa empanada, Ilocano cuisine, crispy empanada, how to make Vigan empanada, green papaya empanada, annatto dough empanada, street food Philippines, traditional empanada recipe, Filipino recipes

Recipe Video

Vigan Empanada

This is a video about Vigan Empanada.

Servings

How you serve Vigan Empanada can really elevate the experience, especially if you’re trying to recreate that street-side magic or present it at home. Here are a few solid ways to serve it, based on how it’s traditionally enjoyed and some creative spins I’ve tried or seen:

The Traditional Street Food Way

Serve it hot, freshly fried, wrapped in banana leaf or wax paper. Drizzle or dip in sukang Iloko—that’s the native Ilocos sugarcane vinegar. No fork. No spoon. Just bite straight in and let the egg and longganisa do the talking.

Home-Style Plated

Place the empanada on a plate with:

  • A small saucer of spiced vinegar (sliced chili, garlic, and onions added to vinegar)
  • A few slices of fresh tomatoes or pickled papaya (atchara) on the side
  • Optional: serve with cold cucumber juice or calamansi iced tea to cut the richness

As a Full Meal

If you want to serve it as more than a snack:

  • Add a side of garlic fried rice
  • A fried or sunny-side-up egg on the side
  • Some fresh green salad with vinegar dressing

It becomes a heavy brunch or even dinner this way.

For Packed Meals or Takeout

Let it cool slightly, wrap individually in parchment paper or foil, and pack with a small vinegar dipping container. Best eaten within a few hours, but still solid if reheated in a toaster oven or air fryer for 3–5 minutes.

If You’re Freezing or Storing

Freeze uncooked assembled empanadas on a tray first, then pack into ziplocks. Fry straight from frozen—do not thaw—and adjust frying time by 1–2 minutes more.

Already fried ones? Cool completely before storing. To reheat, avoid microwaving (it softens the shell). Use:

  • Air fryer: 180°C for 4–5 mins
  • Oven toaster: 350°F for 8–10 mins

⚠️ Pro Tip

Never serve it soggy or cold—it completely ruins the experience. That crispy shell is what makes it unforgettable. Serve it with the vinegar always on the side to preserve that crunch.

Tips

If you really want to nail your Vigan Empanada at home and get close to that iconic Ilocos flavor, here are my most trusted tips and personal recommendations—pulled from making this dozens of times and eating countless versions on the streets of Vigan:

Use real Vigan longganisa if possible

This is the heart of the flavor. It’s garlicky, salty, a little sour—unlike the sweet ones from Pampanga. If you can’t get it locally, make your own using ground pork, lots of garlic, vinegar, and salt. Avoid sweet-style sausages at all costs—they just don’t work here.

Don't skip the annatto oil

It’s not just for color. That subtle earthy tone from achuete gives the shell character. You can make your own by simmering annatto seeds in oil for 2–3 minutes, then straining.

Your dough must be thin—but not too thin

You want it thin enough to crisp, but thick enough to hold the filling and not tear when folding. Pressing it between two plastic sheets using a plate is the old-school hack and still the best one.

Crack the egg directly onto the filling

A common mistake is pre-beating the egg or pouring it in sloppily—it spreads and leaks. Crack it gently right in the center of the filling and seal the dough quickly so it cooks perfectly inside.

Fry one at a time in hot oil

Overcrowding the pan drops the temperature fast and gives you soggy shells. Keep the oil hot (about 350°F / 175°C) and fry in batches. Don’t rush the process.

Serve with good vinegar—don’t use synthetic ones

Use sukang Iloko if you can. Or make your own dipping sauce with cane vinegar, crushed garlic, red chilies, a pinch of sugar, and onion slivers. It cuts the richness beautifully.

Avoid microwaving leftovers

That crispy crust becomes limp and sad. Always reheat in an oven, toaster, or air fryer to bring back the crunch. Around 180°C (350°F) for 5 minutes does the trick.

Bonus Insider Tip:

If you're serving to guests, try offering two styles: the classic Vigan version, and a twist with cheese or mushrooms for non-meat eaters. Just don't call them "authentic"—locals are proud of the original for a reason.

Master these, and you’re not just making empanadas—you’re paying real respect to a legendary Filipino dish.

Ingredient Substitutes

While Vigan Empanada is very specific in ingredients, there are smart and practical substitutes you can use if you’re outside the Philippines or just can’t get your hands on certain items. Here's how you can stay close to the original flavor without compromising too much:

Vigan Longganisa Substitute

This is the most critical part.

Try this homemade mix instead:

  • 250g ground pork (with fat)
  • 1 tbsp vinegar
  • 4–5 cloves garlic, minced
  • ½ tsp salt
  • Optional: a pinch of paprika or chili flakes

Mix and let sit for an hour (or overnight). Cook as you would the sausage crumbles. It won’t be exactly the same, but it’s garlicky and savory enough to carry the flavor.

Green Papaya Substitute

Shredded green papaya has a mild crunch and subtle sweetness, but if it’s not available:

  • Chayote (sayote) – closest in texture and mild flavor
  • Green mango (unripe) – for a slightly tangier, brighter version
  • Cabbage or jicama (singkamas) – in a pinch, for the crunch factor Just be sure to squeeze out moisture to avoid soggy filling.

Togue (Mung Bean Sprouts) Alternatives

Easy swaps include:

  • Cabbage, thinly shredded
  • Lettuce stems
  • Omit entirely if using chayote or another veggie—it won’t ruin the recipe

Annatto Oil (Achuete) Substitute

For color and flavor:

  • Smoked or sweet paprika infused in oil for a similar hue
  • Turmeric oil if you want yellow-orange coloring (but flavor will differ slightly)
  • Or just skip it and use plain oil—you’ll lose the color, but not the crunch

Rice Flour Dough Substitute

This is tougher to swap cleanly, but if you're in a pinch:

  • All-purpose flour + cornstarch (3:1) can work, but texture will be closer to Western empanadas
  • Tapioca starch or cassava flour can mimic some chew if mixed with rice flour

Note: The texture won’t be as crispy-light, but still good if fried well.

Egg Substitute

If you're vegan or allergic:

  • Use silken tofu or mashed chickpeas to mimic creaminess
  • Skip the egg and just add more filling—texture will change but still tasty

Sukang Iloko Substitute

If you can’t get the Ilocos cane vinegar:

  • Cane vinegar + 1 tsp brown sugar + ½ tsp soy sauce + garlic + chili
  • Apple cider vinegar with added garlic and sugar in a pinch

What Not to Use

  • Sweet longganisa or hotdog-style sausage
  • Ripe papaya (too soft and sweet)
  • Flour-only doughs—they end up too bread-like
  • Store-bought spring roll wrappers—they don’t fry up the same

So yes—there are good ingredient substitutes, but the closer you stay to the original profile (garlic-forward meat, crisp thin shell, tangy dip), the better your empanada will taste. If you're stuck with limited ingredients, I'd rather you adjust than give up entirely.

Remarks

Vigan Empanada isn’t just another fried snack—it’s a crispy, flavor-packed bite of Ilocano pride. When you make it right, with bold longganisa, fresh veggies, and that crunchy, golden shell, it hits different. Whether you’re recreating a taste of home or discovering it for the first time, this recipe brings a piece of Vigan to your kitchen. No shortcuts, no fluff, just real flavor. Try it once, and it’ll earn a spot in your all-time comfort food list.

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