Heat 1 tablespoon butter in large skillet over medium heat. Add sausage, onion, pepper, ¼ teaspoon salt and ⅛ teaspoon black pepper. Break up the sausage and cook until browned, about 5 minutes. Remove from skillet and set aside.
In same skillet, add remaining tablespoon butter and increase heat to medium-high. Add hash browns and cook undisturbed for 4-5 minutes or until it is starting to brown. Flip and cook for another couple minutes.
Pour in beaten eggs and stir until eggs are thickened and no liquid egg remains. Add the sausage mixture, remaining ¼ salt, ⅛ teaspoon black pepper and cheese and stir until combined.
Lay an egg roll wrapper on a clean work surface. Place ¼ cup of the egg mixture about ½ inch from the bottom corner. Lift the bottom corner over the the mixture. Wet the left and right corners and fold them to the center. Wet the seam and roll until fully sealed. Repeat with remaining egg rolls.
Fill a deep skillet or Dutch oven with 1 inch of oil. Heat to 350°F. Working in batches, fry for 2-3 minutes per side or until golden brown. Remove from oil and set on a paper towel-lined plate to drain. Serve immediately.
You can replace the sausage with bacon, ham or veggies.
Cook the eggs until they just are starting to set as they will continue to cook when you fry the egg rolls.
Do not overcrowd the pan when frying, otherwise you will lower the temperature and they won't be crispy.