Wrap N’ Roll Breakfast Egg Rolls
Bell Pepper, chopped
Green Onion, chopped
Cheddar or Other Cheese, shredded
Egg Roll Skins
In large skillet, brown sausage with pepper and onion over medium heat. Drain fat and pour sausage mixture into large bowl; set aside.
In medium bowl, lightly beat eggs and milk. Spray medium skillet with non-stick cooking spray; add egg mixture and cook, stirring frequently, 3 to 5 minutes. Remove eggs from heat and add to bowl with sausage, add cheese and mix well.
Place egg roll skin on clean surface with one corner pointing away. Spoon heaping 1/4 cup of sausage egg mixture onto one corner of egg roll skin. Fold corner over, tucking in under filling. Fold in side corners and roll to opposite corner. To seal, wet edge of skin with water and press firmly. Repeat with remaining egg roll skins.
Deep fry egg rolls in batches until golden brown, approximately 3 to 5 minutes.
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