- 1 (16 ounce) package ground pork sausage, thaw if frozen
- 1 (16 ounce) package Better'n Eggs®
- 1 (20 ounce) package Simply Potatoes® Southwest Style Hash Browns
- 2 cups Crystal Farms® Shredded Cheddar Cheese
- 2 (16 ounce) packages fresh egg roll wrappers
- 3 tablespoons water
- 1 tablespoon butter or margarine, melted
- Heat oven to 450 degrees F. Cook sausage in 10-inch nonstick skillet until browned; drain grease. Add cooked sausage to large bowl; set aside.
- In same skillet cook Better'n Eggs(R) over low heat until scrambled. Add Better'n Eggs(R), Simply Potatoes(R) and cheese to large bowl. Stir until well blended.
- To make egg rolls; place one egg roll wrap on work surface. Place a generous 1/4 cup Simply Potatoes(R) mixture on bottom third of wrapper, to within 1-inch of edge. Fold bottom of wrapper over filling; fold each side of wrapper in over filling. Lightly brush top edges of wrapper with water. Roll up to create a 4-inch long egg roll. Press edges to seal. Place, seal side down, on ungreased cookie sheets. Repeat with remaining filling and wrappers.
- Brush top of each egg roll with melted butter. Bake 11 to 14 minutes or until golden brown.