Instructions

• Cook the sausage: In a medium skillet over medium-high heat, add 1 pound breakfast sausage and cook, breaking it into pieces, until browned and cooked through (about 7–10 minutes). Transfer the cooked sausage to a plate lined with paper towels to drain excess fat. Pour off and discard any excess fat from the skillet.
• Whisk the eggs: In a medium bowl, whisk together 6 large eggs, 1/3 cup half and half, and salt and pepper to taste until combined.
• Scramble the eggs: Wipe the skillet if needed, then heat 1 tablespoon butter in the same skillet over medium heat. Add the egg mixture and scramble until just set (about 2–3 minutes). Transfer the scrambled eggs to a bowl and set aside.
• Cook the hash browns: Prepare 2 cups frozen hash browns according to the package directions. Transfer the cooked hash browns to a bowl and set aside.
• Prepare assembly area: Arrange bowls with the cooked sausage, scrambled eggs, cooked hash browns, and 1 cup shredded cheddar cheese. Lay out 12–18 egg roll wrappers on a clean work surface and have a small bowl of water nearby to seal the wrappers.
• Fill each wrapper: Place one egg roll wrapper on the work surface with a corner facing you. Put a portion of sausage, a portion of scrambled eggs, a portion of hash browns, and some shredded cheddar cheese in the bottom third of the wrapper (don’t overfill).
• Roll each wrapper: Fold the corner closest to you up over the filling, fold the two side corners in toward the center, then continue rolling away from you to close the egg roll. Moisten the final edge with a little water to seal. Repeat until all wrappers are filled (you should have 12–18 egg rolls).
• Heat the oil: While filling the wrappers, pour about 2 inches of vegetable oil for frying egg rolls into a large skillet and heat over medium-high until the oil is hot and shimmering (careful — do not let it smoke).
• Fry in batches: Working in batches so the egg rolls are not crowded, place egg rolls seam-side down in the hot oil. Fry, turning as needed, until all sides are golden brown (about 3–4 minutes per batch).
• Drain and rest: Use a slotted spoon or tongs to transfer fried egg rolls to a paper towel–lined plate to drain. Let them rest for at least 5 minutes before serving.