Make the Filling: In a large sauté pan, heat about a tablespoon of oil and sauté the longganisameat. Transfer the cooked meat to a chopping block and roughly chop. Set aside. In the same sauté pan, cook the onion and garlic in the longganisa-flavored oil. Add the papaya, carrot, and then togue, and sauté until heated through. Season with spices, salt, and ground black pepper, to taste. Remove from heat, transfer to a bowl and set aside to cool. Meanwhile, heat enough oil for deep frying in a wok or deep pot.