Cook the sausage: In a skillet over medium heat, cook the sausage, breaking it into crumbles, until browned and cooked through. Drain excess fat and set aside.

Sauté veggies (if using): In the same pan, soften diced onions and peppers with a pinch of salt for 3–4 minutes. Remove and set aside.

Scramble the eggs: Whisk eggs with a splash of milk, salt, pepper, and a pinch of paprika or garlic powder. Pour into a lightly greased skillet over medium-low heat. Cook gently, stirring, until just set and still soft. Remove from heat—they’ll finish cooking in the air fryer.

Combine the filling: In a bowl, mix scrambled eggs, sausage, sautéed veggies, green onions, and shredded cheese. Taste and adjust seasoning. The mixture should be well-seasoned and a bit cheesy.

Set up your wrapping station: Place an egg roll wrapper on a clean surface with a corner pointing toward you (diamond shape). Keep a small bowl of water nearby.

Fill and roll: Spoon 2–3 tablespoons of filling near the bottom third of the wrapper. Fold the bottom corner over the filling, tuck snugly, fold in both sides, then roll up tightly. Dab the top corner with water to seal. Repeat with remaining wrappers.

Oil lightly: Spray all sides of the egg rolls with cooking oil or brush lightly. This helps them blister and brown.

Preheat the air fryer: Set to 375°F (190°C) for 3–4 minutes.

Air fry in batches: Arrange egg rolls in a single layer, seam side down, with space between each. Cook for 8–10 minutes, flipping halfway, until golden and crisp. Thicker rolls may need an extra 1–2 minutes.

Rest briefly and serve: Let sit 2 minutes to set the cheese. Serve with salsa, hot sauce, or maple syrup.