Breakfast Egg Rolls

¼ cup chopped orange bell peppers
8 eggs
1 tbsp sour cream
SIDS SALT & PEPPER to taste
6 egg roll wrappers
½ cup shredded cheese
1 cups rice bran oil
1 cup pork sausage
1 gravy mix packet
1 cup milk

Egg Roll
In a frypan, cook bell peppers in a little bit of butter over high heat for 2-3 minutes.
Mix eggs, sour cream, SIDS SALT & PEPPER into a bowl. Turn heat to low and pour egg mixture into frypan and scramble until they are done then assemble the egg rolls.
Sprinkle egg roll wrappers with water and smooth the water out over the wrapper to make sure they are sticky before rolling.
Place the wrapper in front of you in a diamond. Lay the scrambled eggs in the middle and sprinkle with a nice amount of shredded cheese.
Begin rolling by taking the piece closest to you and tucking it under the scrambled eggs.
Bring in the sides of the egg roll wrapper and continue rolling. Wet the last of the wrapper with your finger to seal closed.
Once you have all breakfast egg rolls wrapped, set aside.
Sausage Gravy
Mix the gravy according to the packet directions (1 cup water and 1 cup milk) and pour over your cooked sausage. Mix well until you have a nice thick consistency.
In a skillet, brown sausage. Drain any fat.
Serve your breakfast egg rolls with the sausage gravy as a dipping sauce.
Frypan Directions
Pour vegetable oil into a large frypan and heat until very hot. Make sure you have about 2 cm of oil.
Deep fry the breakfast egg rolls, turning them until both sides are golden brown.
Remove and place on a paper towel until ready to serve.
Air Fryer Directions
Place the wrapped and ready to go breakfast egg rolls the air fryer on an even layer making sure they don't touch. Brush them lightly with oil.
Cook at 175°C for 6 minutes
Flip the egg rolls. Brush with oil a second time on this side and cook for 5 more minutes until brown and crispy.