1. Cook sausage: In a skillet over medium heat, cook and crumble the andouille sausage until browned and fully cooked. Drain excess fat if needed and let cool slightly.

2. Mix filling: In a bowl, combine sausage, sweet potatoes, cream cheese, cheddar, red bell pepper, green onions, Cajun seasoning, smoked paprika, salt, and pepper. Mix until creamy and evenly combined.

3. Set up wrappers: Place an egg roll wrapper in a diamond shape on a clean surface.

4. Fill: Add 2–3 tablespoons of filling near the center (don’t overfill).

5. Roll: Fold the bottom corner up over the filling, fold in the sides, then roll tightly.

6. Seal: Brush the top corner/edge with water or beaten egg and press to seal.

7. Heat oil: Warm 1–2 inches of vegetable oil in a deep skillet/pot to about 350°F (175°C).

8. Fry: Fry egg rolls in batches 2–3 minutes per side, turning until golden brown and crisp.

9. Drain: Remove to a paper towel-lined plate or rack to drain.

10. Serve: Serve hot with your favorite dipping sauce (spicy mayo, ranch, or a creamy Cajun dip).