Loaded Breakfast Egg Rolls

1. Fill 2 Idahoanfoods Triple Cheese Potato Shreds cups to fill line with Water, stir and microwave for 4 minutes.
2. Cook 1 lb Breakfast Sausage until almost cooked through, add diced Red & Green Bell Pepper and cook until Sausage is cooked through. Drain and set aside.
3. Scramble 4 eggs.
4. Make Filling: Combine 2 cups of rehydrated Triple Cheese Potato Shreds, 1 cup of the cooked Sausage & Peppers mixture, 1 cup of Scrambled Eggs, and 2 tbsp Chopped Parsley.
5. Add Filling to an Egg Roll Wrapper, wet wedges with water and roll up.
6. Pre-heat Oil to 375°F, deep fry egg rolls until golden brown.
7. Dip in Gravy.