Place a medium cast-iron or non-stick skillet over med-high heat, and heat 2 tbsp extra virgin olive oil until hot.
Remove sausage from casings and brown the meat evenly, remove bratwurst using a slotted spoon onto a plate with the paper towel, set aside.
Wipe excess grease from the skillet, add 1 tbsp of EVOO, add veggie mixture and sauté until the cabbage is translucent.
Into a bowl add the browned bratwurst and veggies, and gently fold ingredients together, set aside.
Make an egg wash using a single egg and 1/2 tsp of olive oil, mix well set aside, you will need a small baker's brush as well.
Fill a small bowl with tepid water.
Your workstation should include the bowl with the Spring Roll wrappers, bratwurst and veggie mixture, a tablespoon, small bowl of water, egg wash, and a small baker's brush.
Place a single Spring Roll wrapper onto a cutting board or flat, clean surface. Into the center of the wrapper add 2-3 tbsps of bratwurst and veggie mixture.
Bring in the sides, left to center and right to center.
Next, fold the bottom into the center, it should resemble an envelope, dip a finger into the water and run it along the top the wrapper, begin rolling from the bottom and keep your fingers tucked under to help keep in the filling and roll until you have a completed Spring Roll.
Repeat the process.
Brush the tops of each Spring Roll with egg wash.
Place Spring Rolls onto the center rack of a 400 degrees preheated oven.
Bake for 15 minutes or until golden brown on the tops.
Serve.
