Ilocos Empanada… but make it lumpia Filling:�1 cup mung beans, rinsed�1 small green papaya, peeled & grated (about 2 cups)�4–6 Ilocos longganisa, casings removed�3–4 hard-boiled eggs, sliced into thin strips�1 tsp garlic powder�1 tsp black pepper�½–1 tsp salt (to taste)�1 tsp chicken powder�16 lumpia wrappers Slurry:�1 Tbsp cornstarch + 2 Tbsp water Instructions: 1️⃣ Simmer mung beans in lightly salted water 20–25 minutes until tender but not mushy. Drain well and cool completely. 2️⃣ Lightly salt grated papaya and let sit 20 minutes. Squeeze out as much liquid as possible. 3️⃣ Mix papaya with mung beans, garlic powder, black pepper, chicken powder, and salt. Adjust to taste. 4️⃣ Cook longganisa until caramelized and fully cooked. Slice into thin strips. 5️⃣ To assemble: Place 2 Tbsp filling on wrapper, add longganisa and egg strips. Roll tightly, fold sides in, and seal with slurry. Don’t overfill. 6️⃣ Fry at 350°F for 3–4 minutes per side until deep golden and crispy. Drain on a rack...