In a skillet, melt 1 tablespoon of unsalted butter over medium heat. Add the breakfast sausage, diced sweet onion, and chopped green bell pepper, seasoning with ¼ teaspoon of sea salt and ⅛ teaspoon of black pepper. Cook this mixture for about 5 minutes until the sausage is browned and vegetables are tender, stirring occasionally.

Using the same skillet, add another tablespoon of butter and heat over medium heat. Once melted, add the shredded hash browns without stirring and cook undisturbed for 4-5 minutes until golden brown. Stir and continue cooking for a couple more minutes until entirely cooked through.

Crack the large eggs into a bowl and beat them well. Pour the beaten eggs into the skillet with the sausage and hash browns, stirring until just set. Mix in the sharp cheddar cheese along with the remaining salt and black pepper.

On a clean surface, lay out an egg roll wrapper with one corner pointed toward you. Spoon about ¼ cup of the filling onto the wrapper. Roll the wrapper tightly, folding in the sides, and seal with a little water.

In a Dutch oven, heat 1 inch of oil to 350°F. Carefully place the assembled egg rolls in batches into the hot oil, frying for 2-3 minutes on each side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.