Heat oven to 400° F in a conventional oven (450° F convectional).
In medium 10-inch nonstick skillet over medium-high heat, cook sausage until browned. Remove sausage and reserve fat.
Sauté hash browns in rendered pork fat until crisp and cooked through.
Add egg and sausage back to pan and scramble eggs.
Transfer to large bowl and let cool for 5 minutes.
Add shredded Cheddar cheese to the potato, egg and sausage mixture and mix.
To make egg rolls, place one egg roll wrap on work surface. Place a generous ¼ cup of 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 11-14 minutes or until golden brown.
Chefs Tips & Suggestions
Substitute 8 whole eggs, lightly beaten.
Egg roll wrappers can be found in the produce section of the grocery store. Each package contains approximately 15 wrappers.
For easy how-to steps on assembling egg rolls, look inside the egg roll wrap package.