Heat a large non-stick skillet over medium heat.
Add in sausage, onion, and peppers.
Cook, breaking up the meat as you go, until the sausage has cooked through and the peppers are softened to your liking. Season with salt and pepper, to taste.
Remove from pan, drain any grease, and set aside.
In the same skillet, melt butter, then stir in whisked eggs. Cook until *almost* set.
Stir in sausage/veggie mixture, cheese, and black beans, then taste and re-season, if necessary. Set aside.
Lay an egg roll wrapper on a clean work surface. About 1/2 inch from the bottom corner, place 2 tablespoons of the egg mixture.
Take the bottom corner of the egg roll wrapper and lift it up and over the mixture.
Take the right corner and fold it to the center. Do the same with the left corner.
Wet the seam with water, and continue rolling.
Roll until fully sealed.*
Fill a large saucepan with 1 inch of vegetable oil and heat to 325 degrees F.
Working with one egg roll at a time, cook in the hot oil for 30 seconds, or until golden brown, flipping halfway through.
Remove from the oil and set onto a paper towel to drain.
Serve immediately with sour cream and salsa and enjoy!
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