Bake the hashbrowns according to the package instructions. Set aside to cool slightly before assembling the egg rolls.

Pour the canola oil into a heavy pot deep enough to fully submerge the egg rolls. Heat to 350°F.

Melt 2–3 tablespoons of the butter in a skillet over medium-high heat until browned and frothy. Add the bison striploin steaks and sear for 3–4 minutes per side. The steaks should be nicely seared on the outside and very rare inside. Remove from the pan and let rest.

Wipe the skillet clean, then add the remaining butter. Add the whisked eggs and scramble until just cooked, about 90 seconds. Remove from heat.

Slice the rested steaks into thin, bite-sized pieces.

Assemble the egg rolls: lay out an egg roll wrapper and place a slice of pepper jack cheese, one hashbrown, scrambled eggs, and a few slices of bison in the center. Roll tightly, sealing the edges according to the wrapper instructions.

Fry the egg rolls in batches at 350°F for 2–3 minutes, until golden brown and lightly puffed.

Remove to a wire rack or paper towels to drain briefly. Serve immediately with avocado salsa