Breakfast Egg Rolls

Instructions

1. In a medium skillet, cook 1 pound breakfast sausage. Remove the cooked sausage from the skillet and set aside. Drain any fat.
2. In a medium bowl, whisk together 6 large eggs, ⅓ cup half and half, and salt and pepper to taste. Heat 1 tablespoon butter in the same skillet the sausage was cooked in and scramble the eggs.
3. Remove the eggs from the skillet and set aside. Cook 2 cups hash browns, according to the package directions, and set them aside.
4. Set up a workstation with all the bowls of ingredients ready alongside the wrappers and a small bowl of water to help seal the egg rolls shut.
5. Start with one of the 12-18 egg roll wrappers on the work surface with a corner facing you, fill the bottom third of the wrapper with sausage, eggs, hash browns, and some of the 1 cup shredded cheddar cheese.
6. Roll the corner up over the filling, fold the sides in and continue rolling the wrapper the rest of the way. Use a little water on the edge of the wrapper to seal it closed.
7. While the egg rolls are being filled, heat 2 inches of Vegetable oil for frying egg rolls in a large skillet over medium high heat.
8. Once all the egg rolls are filled, start frying them in batches. There should be space between all the egg rolls while they fry. Fry the egg rolls for 3-4 minutes or until they are golden brown.
9. Remove the fried egg rolls from the oil and place them on a paper towel lined plate. Let them rest for at least 5 minutes before enjoying.