In a large skillet over medium high heat, combine the sausage and spices. Cook until sausage is browned and cooked through (about 5 to 7 minutes). Drain off any excess grease.

In a large bowl, combine the sausage and vegetables. Stir until the mixture is well combined.

In a small bowl, whisk together the water and flour to create a paste. Pour about 1/2 - 1 inch of oil into a wok or skillet and heat over medium high heat (until oil reaches 375 to 400 degrees Fahrenheit).

While the oil is heating, fill the egg roll wrappers. On a clean, flat work surface, place an egg roll wrapper on the diagonal (diamond shape) and scoop 1/4 cup of filling down the middle. Fold one side to the middle, then fold the bottom and top edges to the middle, using the flour paste to secure. Then, tightly roll the egg roll and secure the outer edge with a dab of the flour paste. Repeat until all of the filling is gone.

Fry egg rolls in batches, turning frequently, until they are golden brown on all sides (about 5 minutes). Place them on a paper towel to absorb any extra oil. Add oil as needed.

Serve them warm and crunchy with your favorite dipping sauces. Enjoy!