Ingredients
1 pound ground beef
1 cup shredded cheddar cheese
1/2 cup diced onions
2 cloves garlic, minced
1/2 cup bell peppers, diced (optional)
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
Salt and pepper to taste
1 package egg roll wrappers
Oil for frying
Instructions
Prepare the Filling:
In a large skillet, cook the ground beef over medium-high heat until it’s browned and fully cooked. Drain any excess fat.
Add the diced onions, garlic, and bell peppers (if using) to the skillet. Cook until the vegetables are soft, about 5 minutes.
Stir in the soy sauce, Worcestershire sauce, salt, and pepper. Cook for another 2-3 minutes.
Remove the skillet from heat and let the mixture cool slightly. Once cooled, stir in the shredded cheddar cheese.
Assemble the Egg Rolls:
Lay an egg roll wrapper on a clean surface with one corner pointing towards you (like a diamond shape).
Place about 2 tablespoons of the beef and cheese mixture in the center of the wrapper.
Fold the bottom corner up over the filling, then fold in the sides, and roll tightly. Seal the edge with a bit of water.
Repeat with the remaining wrappers and filling.
Fry the Egg Rolls:
Heat oil in a deep fryer or large skillet to 350°F (175°C).
Fry the egg rolls in batches until they are golden brown and crispy, about 2-3 minutes per side.
Remove the egg rolls from the oil and drain on paper towels.
Serve:
Serve the egg rolls hot with your favorite dipping sauce, such as sweet chili sauce, soy sauce, or spicy mayo.
Enjoy your homemade beef and cheese egg rolls!
