Ilocos empanada (also called Vigan empanada) is a popular Filipino street food from Northern Luzon.
It has a crispy orange wrapper filled with garlicky longganisa, green papaya, and a whole egg.
The crispy shell is what makes it so special. It's best eaten hot, with sukang Iloko for dipping.
Jump to:
What is Ilocos Empanada?
Ilocos empanada is a regional Filipino street food with a bright orange wrapper made from rice flour, colored with achuete (annatto). It's filled with garlicky longganisa, green papaya, and egg, then fried until crisp.
Unlike baked empanadas, Ilocos empanada has a thin, crunchy shell that shatters when you bite into it. It's best served hot, with sukang Iloko or ketchup on the side.
Ingredients You'll Need
Notes and Substitutions
- Longganisa: Vigan longganisa is the traditional choice and gives Ilocos empanada its signature garlicky, slightly sour flavor. Other garlicky longganisa will work, but sweet longganisa isn't the best choice here.
- Vegetables: Use green (unripe) papaya because it softens slightly when cooked but still keeps a bit of crunch. You can also use shredded cabbage, mung beans, or bean sprouts.
- Egg: Small eggs fit best inside the wrapper. If using large eggs, lightly beat them and use a smaller amount in each empanada so the filling doesn't leak. Quail eggs work for smaller empanadas.
- Rice flour: This is what gives Ilocos empanada its thin, crispy shell. All-purpose flour can work, but it won't get as crispy and will give you a softer, more bread-like shell instead.
- Achuete powder (annatto): It is used mainly for color - it gives the dough its signature orange color.
- Oil: For frying, use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. This helps the empanadas fry crisp without adding extra flavor.
How to Make Ilocos Empanada (Step-by-Step)
Step 1: Prepare the filling
Remove the casings from 10 ounces of longganisa and break the meat into small pieces.
Some brands are easy to peel and break apart by hand. Mine was firm, so I pulsed it briefly in a food processor to break it up.
Heat a pan over medium heat and add the longganisa. You usually don't need oil since it releases its own fat.
Cook until lightly browned, breaking it up as it cooks. Transfer to a paper towel-lined plate to drain excess oil.
In the same pan, cook 2 minced garlic cloves and ½ finely chopped onion until softened. Add a little oil if needed.
Add 2 cups of shredded green papaya and cook for a few minutes until slightly softened.
Season lightly with salt and pepper, then set aside.
If using shredded cabbage or bean sprouts, you can add them raw when assembling the empanadas.
Step 2: Make the dough
In a small saucepan, combine:
- 2 cups of water
- 2 teaspoons achuete powder
- 1 teaspoon kosher salt (or ½ teaspoon fine salt)
- 2 tablespoons of neutral oil.
Heat over medium heat. Mix until the achuete dissolves and the liquid comes to a boil.
Add 2 cups rice flour all at once.
Stir immediately with a spatula or wooden spoon until all the flour is moistened and a rough dough forms.
Turn off the heat right away. Let the dough cool until warm enough to handle.
Transfer to a bowl. Press and fold the dough until smooth and evenly mixed.
Step 3: Shape and assemble
Divide the dough into 6 equal portions.
Place one portion between two sheets of plastic or parchment paper.
Roll into a thin circle using a rolling pin or a smooth-sided glass.
Keep the plastic smooth as you press - wrinkles can cause the dough to crack.
Place some longganisa and papaya slightly off-center, leaving the edges clear.
Make a small well in the filling and crack 1 small egg into it.
Fold the dough over the filling to form a half-moon. Press the edges together to seal.
Pinch any cracks closed or patch them with a small piece of dough. Seal well so the egg doesn't leak.
Trim uneven edges with a plate, knife, or pizza cutter.
Don't throw away the scraps - gather them, press them together, and roll them out again.
Step 4: Fry the empanadas
Fry the empanadas right away. The rice flour dough dries out quickly and can crack if it sits too long.
Heat oil in a wide pan or wok over medium-high heat. Add a small piece of dough to test it - it should sizzle immediately.
Fry for about 3-5 minutes per side, until the shell is crisp, firm, and golden.
Keep the heat steady - if the oil is too cool, the empanadas will turn greasy; if it's too hot, they'll brown too quickly before the egg has time to set.
Drain on a wire rack or paper towels.
Serve your Ilocos empanada hot and crispy with sukang Iloko, or any vinegar you like.
Ketchup works too if you want a little sweet.
Storage and Reheating
- Ilocos empanada is best eaten fresh while the shell is still crispy.
- Let leftovers cool completely, then store in an airtight container in the fridge for up to 2 days.
- To reheat, warm in a pan over medium heat or in an air fryer until hot and crispy again. Try to avoid the microwave - it softens the shell.
Helpful Tips
- Fry the empanadas right after shaping. Rice flour dough dries out fast and can crack if it sits too long.
- Keep the oil at medium-high heat. Too cool = greasy. Too hot = browned outside before the egg sets.
- Small eggs fit best and cook more evenly inside the empanada.
- If the dough tears, just pinch it back together or patch with a small piece of dough.
- Serve right away for the crispiest shell.
Recipe FAQs
The orange color comes from annatto (achuete), which is mixed into the rice flour dough.
Ilocos empanada uses a rice flour wrapper. The dough is made with rice flour and water, with annatto (achuete) for color. When fried, the thin wrapper becomes crispy.
The filling usually includes green papaya, mung bean sprouts, egg, and Ilocos longganisa.
No. Most empanadas use wheat dough and are baked. Ilocos empanada uses a rice flour wrapper and is fried until crispy.
Rice flour gives the empanadas their signature crisp shell. All-purpose flour will work, but the wrapper will be softer.
That's normal with rice flour dough. Just pinch it back together or patch it with a small piece of dough. Rolling it between plastic or parchment paper helps prevent cracking.
As thin as you can roll it without tearing. Thinner gives a better texture, but it should still be sturdy enough to hold the filling and egg.
The oil was likely not hot enough. Medium-high heat helps the shell crisp quickly so it doesn't absorb excess oil.
Yes. Cooked empanadas can be frozen for up to 2 months. Reheat in the oven or air fryer to crisp the wrapper.
You can also freeze uncooked empanadas. Freeze them in a single layer, then fry straight from frozen, adding a few extra minutes to the cooking time.
Street Food Recipes You May Like
Did you make this recipe? I would love to know! Your feedback helps me make better recipes. Please rate, review, or comment below. Questions about this recipe are welcome, too!
Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!
📖 Recipe
Ilocos Empanada Recipe (Vigan-Style Filipino Empanada)
Equipment
- Medium pot (for the dough)
- Medium pan (for the filling)
- Wide pan or wok (for frying)
Ingredients
For the dough:
- 2 cups rice flour
- 2 cups water
- 2 teaspoons achuete powder
- 1 teaspoon kosher salt (or ½ teaspoon fine salt)
- 2 tablespoons neutral oil
For the filling:
- 10 ounces Vigan longganisa about 6-8 pieces, casing removed
- 2 cups shredded green papaya
- 2 cloves garlic minced
- ½ onion finely chopped
- Salt and pepper to taste
- 6 small eggs
For frying:
- Neutral oil
Instructions
- Make the filling: Cook longganisa, casings removed, in a pan over medium heat until browned, breaking it into small pieces. Add oil if needed. Transfer to a bowl. In the same pan, cook garlic and onion until soft. Add papaya and cook until slightly softened. Season with salt and pepper. Set aside.
- Make the dough: Combine water, achuete, salt, and oil in a saucepan. Stir and bring to a boil. Add rice flour all at once and stir until a rough dough forms. Turn off the heat. Cool until warm enough to handle, then knead until smooth.
- Assemble: Divide dough into 6 portions. Roll each between sheets of plastic or parchment into a thin circle. Place filling slightly off-center, make a well, and crack in 1 small egg. Fold in half and press the edges to seal. Patch any cracks and trim as needed.
- Fry: Heat oil over medium-high heat. A small piece of dough should sizzle immediately. Fry soon after assembling for 3-5 minutes per side, until crisp and the egg is set. Drain on a wire rack or paper towels.
- Serve: Serve immediately with sukang Iloko, another vinegar, or ketchup.
Video
Notes
- Longganisa: Use Vigan or another garlicky longganisa. Avoid sweet varieties.
- Vegetables: Use green papaya, shredded cabbage, cooked mung beans, or bean sprouts.
- Eggs: Small eggs fit best. Beat large eggs and use less per empanada to prevent leaks. Quail eggs work for smaller ones.
- Rice flour: Makes a thin, crispy shell. All-purpose flour gives a softer, less crispy wrapper.
- Achuete powder (annatto): Gives the dough its orange color.
- Oil: Use vegetable, canola, or peanut oil for frying.
Mark says
Yum!!
Nora Reyes says
Thank you so much!