Instructions

1. 1

   Whisk together eggs, a splash of water, salt, and a pinch of black pepper in a bowl.

2. 2

   In a medium-sized nonstick frying pan, cook the sausage over medium heat for about 4 minutes, breaking it into small pieces until it is no longer pink; drain any excess fat.

3. 3

   Incorporate the scallions and bell peppers into the pan, sautéing for 2 minutes. Transfer the mixture to a plate and set aside.

4. 4

   Reheat the skillet over medium heat and lightly coat it with cooking spray.

5. 5

   Pour the egg mixture into the skillet and cook, stirring continuously until the eggs are fluffy and fully set. Mix in the sausage blend.

6. 6

   Lay one egg roll wrapper on a clean, dry surface with the points facing you, resembling a diamond shape.

7. 7

   Spoon 1/4 cup of the egg mixture onto the lower third of the wrapper.

8. 8

   Gently lift the bottom corner closest to you and fold it over the filling. Moisten your fingertip with water and run it along the edges of the wrapper to help seal it.

9. 9

   Tuck the left and right corners into the center and continue rolling tightly to form a cylinder.

10. 10

    Continue this process with the remaining filling and wrappers.

11. 11

    Lightly spray all sides of the egg rolls with oil and use your hands to evenly distribute the coating.

12. 12

    Set your air fryer to preheat at 370°F.

13. 13

    Cook the egg rolls in batches for 10 minutes, turning them halfway through, or until they are golden brown and crispy.

14. 14

    Serve hot with salsa on the side, if you wish.

15. 15

    For baking, preheat your oven to 400°F and cook for 12 to 16 minutes, flipping them halfway through.

16. 16

    If cooking from frozen, set the oven to 375°F and bake for 18 to 20 minutes, making sure to flip them halfway.

Nutrition Information