Country Bob’s Breakfast Egg Rolls

Dice the poblano, red onion, and Fresno chili. Heat a cast iron pan to medium heat. Add the sausage and break up in the pan until it is crumbly and cooked through. Add the poblano, red onion, and Fresno chili to the pan and cook until soft. About 5-6 minutes.

Move the sausage and veggie mixture to one side of the pan then crack the eggs in the empty side. Scramble the eggs on the one side of the pan until solid then combine with the rest of the sausage and veggies. Stir in Country Bob’s Seasoning Salt, then turn heat off. Add cilantro to the mix and set aside.

Let the sausage and egg mixture cool for about 4 minutes. Your egg roll wrappers should be in the shape of a diamond in front of you. Place a sprinkle of cheddar in the middle followed by a spoonful of the sausage and egg mixture. Fold the bottom of the diamond up over the sausage and egg mix, then fold each side towards the middle. Dip your finger in the water and rub it along the top of the diamond. Roll your egg roll up towards the top of the diamond until it is sealed. Repeat for the remaining egg rolls.

Heat a separate pan to medium and add about ¼ cup oil. When oil is hot, carefully place about 4 egg rolls at a time in the oil. Cook for 2-3 minutes per side until crispy. Place on a rack to cool. Serve with your favorite salsa!