Heat a large skillet over medium heat. Add the ground sausage and cook for 6–8 minutes, breaking it up as it cooks, until fully browned. Transfer the sausage to a large mixing bowl.
In a separate skillet over medium-low heat, melt the butter. Add the eggs and gently stir continuously to create soft scrambled eggs, about 8 minutes. Remove from heat and add to the bowl with the sausage.
Add cream cheese, sour cream, shredded cheddar, jalapeño, green onions, hot sauce, garlic powder, and onion powder to the bowl. Mix thoroughly by hand until fully combined.
Cover the mixture and refrigerate for 20 minutes to help it firm up.
Set up a rolling station with a small bowl of water. Place an egg roll wrapper on a flat surface and lightly wet the edges with water.
Spoon 1–2 tablespoons of filling into the center. Fold in the sides about ½ inch, then roll tightly from the bottom to seal. Repeat with remaining wrappers and filling.
Heat oil to 350°F in a deep skillet or fryer. Fry the rolls in batches for 3–4 minutes, turning occasionally, until golden brown and crispy.
Remove and drain briefly on paper towels. Serve hot.
