Beat eggs with water, salt, and black pepper.

In a medium nonstick skillet, cook sausage over medium heat until no longer pink, about 4 minutes, breaking into crumbles. Drain excess fat.

Add chopped green onions and diced red bell pepper to the skillet. Cook for 2 minutes. Set aside.

Spray a skillet with oil over medium heat. Pour in egg mixture and scramble until just cooked, then stir in sausage and vegetables.

Place one egg roll wrapper on a clean surface with corners like a diamond. Spoon 1/4 cup of the filling onto the lower third of the wrapper.

Lift the bottom corner and fold it over the filling, then brush edges with water and fold in the sides, rolling tightly into a cylinder.

Repeat with remaining wrappers and filling.

Spray all sides of the egg rolls with oil. Preheat air fryer to 370°F. Cook in batches for about 10 minutes, turning halfway, until golden and crispy.

Serve immediately with optional salsa dipping.