1. In a skillet over medium heat, cook the crumbled andouille sausage until browned and cooked through. Drain excess grease and set aside to cool slightly.

2. In the same skillet, lightly sauté the red bell peppers until soft but still vibrant.

3. In a large bowl, mix sausage, sweet potatoes, bell peppers, green onions, cream cheese, cheddar, Cajun seasoning, smoked paprika, salt, and pepper.

4. Lay one egg roll wrapper on a flat surface (diamond shape). Add 2 tablespoons of filling in the center. Fold the bottom over, then sides, and roll up tightly. Seal with water or egg wash.

5. Repeat for remaining wrappers and filling.

6. Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C).

7. Fry 3–4 egg rolls at a time until golden brown and crispy, about 3–4 minutes. Turn for even cooking.

8. Drain on a wire rack over paper towels. Cool slightly before serving.

9. Serve hot with chopped green onions and dipping sauce of choice.