Crispy Longganisa Egg Rolls (Filipino Sausage Egg Rolls You Can Make at Home)
If you love egg rolls but want something with deeper flavor and a little personality, these crispy longganisa egg rolls deserve a spot in your rotation.
Longganisa is a Filipino sausage known for its garlicky, slightly sweet, and boldly seasoned profile. When cooked down with shredded vegetables, aromatics, and umami-rich sauces, it creates a filling that is juicy, savory, and incredibly satisfying. Wrapped tightly and fried until golden, the result is everything you want from homemade egg rolls. Crunchy exterior, flavorful interior, and dangerously easy to keep eating.
These are perfect as an appetizer, game day snack, or even a main when paired with rice or a simple dipping sauce.
These are super approachable to make and freeze beautifully too!
Why These Longganisa Egg Rolls Work
The sausage does most of the heavy lifting here. Because longganisa already carries garlic, sugar, and seasoning, it builds flavor fast!
Cooking the filling until completely dry is the key move. Excess moisture leads to soggy egg rolls and that's just sad. Chill the filling before rolling and everything becomes easier.
You end up with egg rolls that fry evenly, stay crisp longer, and hold their shape.
Ingredients
Makes approximately 10-12 egg rolls depending on size
Filling
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1 package hot longganisa sausage
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4 to 5 large mushrooms, chopped
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½ large carrot, julienned
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¼ head flat cabbage, thinly sliced
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1 medium yellow onion, julienned
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5 cloves garlic, finely grated
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1 inch ginger, finely grated
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1 bunch green onion, sliced
Seasoning
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1 tbsp oyster sauce
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1 tbsp dark soy sauce
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1 tbsp light soy sauce
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1 tsp sesame oil
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½ tsp fish sauce
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1 tbsp sriracha
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1 tbsp mirin
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1 tsp white pepper
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1 tsp chicken bouillon powder
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1 tsp sugar
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1 tsp salt
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1 tsp MSG
For Rolling
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Egg roll wrappers
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Cornstarch + water slurry (for sealing)
For Frying
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Neutral oil heated to 375°F (190°C)
How to Make Longganisa Egg Rolls
1. Cook the Sausage
Remove the longganisa from its casing and place it into a cold pan. Turn heat to low and cook gently, breaking it apart as it renders. Once fully cooked with some browning, move to the next step.
2. Prep the Vegetables
While the sausage cooks, shred and slice all vegetables. Keep everything fairly thin so it cooks quickly and rolls cleanly inside the wrapper.
3. Build the Filling
Add all vegetables to the pan at once along with a small pinch of salt. Cook over medium heat for about 10 minutes until vegetables soften and all moisture evaporates.
A dry filling is non-negotiable for crispy egg rolls.
Stir in the sauces, seasonings, and aromatics. Taste and adjust if needed.
4. Chill the Filling
Spread the mixture onto a baking sheet and place it in the freezer for about 30 minutes. The fridge works too, just allow more time.
Cold filling is easier to handle and prevents wrapper tears.
You can absolutely make this a day ahead.
5. Roll the Egg Rolls
Keep wrappers covered with a lightly damp towel so they do not dry out.
Place one wrapper like a diamond in front of you. Add 2 to 3 tablespoons of filling slightly back from center.
Brush the edges with cornstarch slurry.
Fold the bottom point over the filling, fold the sides inward, and roll tightly forward.
Repeat until finished, keeping completed rolls covered.
Refrigerate the rolled egg rolls for another 30 minutes before frying. This helps them hold together.
6. Fry Until Golden
Heat oil to 375°F (190°C).
Carefully lay egg rolls into the oil away from your body to avoid splashing. Fry for about 4 to 5 minutes, turning as needed, until deep golden brown.
Transfer to a wire rack or paper towels and let cool for 2 minutes before eating.
Then try not to eat all of them immediately.
Tips for Perfect Homemade Egg Rolls
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Cook out moisture completely. This is the biggest difference between average and great egg rolls.
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Chill twice. Once for the filling, once after rolling.
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Do not overcrowd the fryer. Oil temperature matters for crispiness.
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Roll tightly to prevent oil from getting inside.
Dipping Sauce Ideas
These egg rolls are flavorful enough on their own, but great pairings include:
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Sweet chili sauce
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Garlic soy dipping sauce
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Spicy vinegar
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Banana ketchup for a Filipino touch
Storage and Reheating
Fridge: Store cooked egg rolls up to 3 days.
Freezer: Freeze uncooked egg rolls on a tray, then transfer to a bag once solid. Fry straight from frozen, adding 1 to 2 extra minutes.
Reheat: Use an oven or air fryer at 375°F until crisp again. Avoid the microwave if possible.
