Breakfast Egg Rolls

• 16 ounces ground pork sausage thaw if frozen
• 16 ounces Better'n Eggs
• 1 package Simply Potatoes Southwest Style Hash Browns
• 2 cups Crystal Farms(R) Shredded Cheddar Cheese
• 2 packages egg roll wrappers 16 ounces each fresh
• 3 tablespoons water
• 3 tablespoons butter or margarine, melted

1. Heat oven to 450u0b0F. Cook sausage in 10-inch nonstick skillet until browned; drain grease. Add cooked sausage to large bowl; set aside.
2. In same skillet cook Better'n Eggs over low heat until scrambled. Add Better'n Eggs, Simply Potatoes and cheese to large bowl. Stir until well blended.
3. To make egg rolls; place one egg roll wrap on work surface. Place a generous 1/4 cup Simply Potatoes 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.
4. Brush top of each egg roll with melted butter. Bake 11 to 14 minutes or until golden brown.

ground pork sausage, eggs, potatoes, crystal farms, egg roll wrappers, water, butter

Taken from www.yummly.com/recipe/Breakfast-Egg-Rolls-1074599 (may not work)