Ingredients:

  • 8 oz ground pork sausage
  • 6 large eggs
  • 1.5 cups shredded sharp cheddar
  • 1 cup cooked and cooled shredded potatoes
  • 2 tbsp unsalted butter
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 12 egg roll wrappers
  • 1 egg, beaten
  • 2 cups neutral oil

Instructions:

  1. Sauté the ground sausage in a skillet over medium heat until browned and crumbled. Remove the meat from the pan and set aside.
  2. In the same skillet, melt the butter and scramble the eggs until just set.
  3. Fold the cooked sausage, shredded cheese, and hash browns into the eggs. Stir until the cheese begins to soften, then remove from heat and allow the mixture to cool slightly.
  4. Place one egg roll wrapper on a flat surface in a diamond shape. Scoop 1/4 cup of the breakfast filling into the center.
  5. Fold the bottom corner over the filling, tuck in the left and right sides tightly, and roll upward. Brush the top corner with the beaten egg wash to seal the edge firmly.
  6. Heat neutral oil in a deep frying pan to 350°F (175°C).
  7. Carefully slide in 3-4 rolls at a time and fry for 2-3 minutes per side until the shells are mahogany-colored and crisp.
  8. Remove the egg rolls and drain on paper towels to maintain the crust's crispness.