All the bold flavor of a traditional empanada with the light, shatteringly crisp exterior of a lumpia — and none of the hassle of making pastry from scratch.
Lumpianada is a Filipino deep-fried snack that merges lumpia (spring roll) and empanada into a single crispy, filling dish. It uses thin lumpia wrappers instead of empanada pastry dough, filled with seasoned ground meat, diced vegetables, and optional cheese or hard-boiled egg, then fried until golden brown.
Lumpianada uses store-bought lumpia wrappers — thin sheets made from flour, water, and a small amount of oil. These wrappers fry up faster and crispier than empanada dough, which is one reason the dish caught on. Most recipes call for two wrappers layered together. The double wrapping creates a sturdier shell that holds the filling without breaking, and produces an extra-crunchy bite.
The filling varies by cook and region: classic meat-and-vegetable with ground chicken or pork, root vegetables, and aromatics, or Ilocos-style with grated green papaya, mung beans, and Vigan longganisa. Both styles deliver bold, satisfying flavor.
Thin lumpia wrappers (not egg roll wrappers)
Ground chicken, pork, beef, or corned beef
Garlic and onion — the foundation of flavor
Potato, sweet potato, or carrot
Egg or cornstarch slurry
Soy sauce, oyster sauce, salt, and pepper
Neutral oil for deep frying
From the classic meat version to the regional Ilocos style, every lumpianada delivers bold flavor in a crispy shell.
Ground chicken or pork with carrots, potatoes, green beans, and aromatics. This is the most widely made version across the Philippines, easy to prepare and adaptable. Cheese strips inside add a salty, gooey contrast to the crunchy shell.
Canned corned beef replaces the ground meat. Corn kernels and mozzarella are common additions. The saltiness of canned corned beef means less added seasoning is needed. This version is popular for quick weeknight cooking because the filling requires almost no prep.
This version originates from the Ilocos region of northern Luzon, where Vigan empanada is a street food staple. The filling uses grated green papaya squeezed dry, cooked mung beans (monggo), and crumbled Vigan longganisa — a garlicky, slightly acidic pork sausage. A whole raw egg is cracked into each roll before sealing, so it cooks through during frying and creates a rich, custardy center.
Sayote (chayote) or singkamas (jicama) can substitute for green papaya if unavailable.
Three simple steps to crispy, golden perfection.
Tip: For the Ilocos style: place filling on the wrapper, crack one raw egg into the center, fold into a half-moon shape, and press the edges together firmly to seal.
Lumpianada is best eaten hot, straight from the pan. As a main dish, lumpianada pairs with steamed white rice. As a snack or appetizer, it works on its own.
The most popular pairing, balances the savory filling
The traditional Ilocano accompaniment
Sharp and citrusy
A cornstarch-thickened sauce made from garlic, soy sauce, and broth
Assemble the rolls, lay them on a baking sheet without touching, freeze until solid, then transfer to a bag. Fry from frozen, adding 1 to 2 extra minutes.
Already fried lumpianada can be reheated in an air fryer at 350 degrees F for 3 to 4 minutes to restore crispiness. A microwave makes them soggy.
The filling can be made 1 to 2 days ahead and refrigerated. Wrap and fry just before serving.
The Ilocos version with raw egg cannot be made ahead. Assemble and fry immediately.
Lumpianada sits between the two. It borrows the filling concept from empanada but skips the dough entirely by using lumpia wrappers.
| Feature | Lumpianada | Lumpia | Filipino Empanada |
|---|---|---|---|
| Wrapper | Thin lumpia wrapper (doubled) | Thin lumpia wrapper (single) | Rice flour or wheat dough |
| Filling | Cooked meat and veg, sometimes egg | Raw or cooked meat and veg | Meat, papaya, whole egg |
| Shape | Log or half-moon | Log | Half-moon, crimped edge |
| Origin | Modern fusion | Chinese-Filipino tradition | Spanish colonial influence |
| Prep difficulty | Easy | Easy | Moderate |
The double wrapper compensates for the thinner material, producing a texture closer to empanada's firmer crust than a standard lumpia's delicate crunch.
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Everything you need to know about making and enjoying lumpianada.