In a large skillet, brown sausage. Drain the cooked sausage. Remove a 1/2 cup of the cooked sausage to a mixing bowl. Add flour to the skillet and brown a little in the sausage fat. Slowly add in the milk, stirring continuously, while it thickens. Salt and pepper the gravy, to taste. Keep on low heat so that it stays warm while making the egg rolls.

Mix the eggs and water and then scramble the eggs in a small skillet until just set. Don't worry, they will finish cooking when baked. Add the scrambled eggs to the reserved sausage.

Add the potatoes and cheese to bowl with the cooked sausage and eggs. Stir in a 1/2 cup of the reserved sausage gravy. Season with salt and pepper and stir well one last time to blend everything together.

To make the egg rolls, take an egg roll wrapper and put about 1/3 cup of the potato sausage mixture just below the center. Fold over one half to make a triangle. You should have about a 1/2 inch of the bottom part of the wrapper still exposed. With you finger brush a little water along that edge to help seal the egg rolls. Then fold in 2 sides forming the egg roll shape. Then roll up the rest of the way into a sealed egg roll. If you're having trouble, use the package pictorial as a guide.

Spray the outside of the egg rolls with cooking spray, or lightly brush them with canola oil. Bake at 425 degrees for 12-15 minutes, or until golden brown and crispy on the outside.

Serve with a bowl of sausage gravy for dipping