In a large skillet, scramble the eggs to desire and season with spices of choice. Once cooked, remove from the heat and set aside.
Cook breakfast sausage to desire and set aside.
Lay out the egg roll wrappers on a clean surface. Divide the scrambled eggs, shredded cheese, crumbled sausage, and diced peppers evenly among the wrappers, placing the filling in the center of each wrapper.
Fold the bottom corner of the egg roll wrapper over the filling. Then fold in the two side corners. Brush a little bit of water on the final corner to help it stick, then roll the egg roll toward that final corner. Repeat with the remaining wrappers and filling.
In a large skillet or deep fryer, heat about 2 inches of vegetable oil to 350°F (175°C).
Fry the egg rolls in batches, turning occasionally, until they are golden brown and crispy, about 2-3 minutes per side. Use a slotted spoon to remove the egg rolls from the oil and drain them on paper towels.
Serve with warm with salsa and/or sour cream for dipping, if desired.
Enjoy!
