Instructions:
Step 1
In a skillet, brown the ground beef over medium heat.
Step 2
Stir in Worcestershire sauce, salt, and pepper.
Step 3
Cook until beef is fully browned, then remove from the skillet and set aside.
Step 4
In the same skillet, melt butter over medium heat. Add chopped onion and bell pepper.
Step 5
Cook, stirring occasionally, until vegetables are tender and slightly browned, about 5-7 minutes.
Step 6
Mix with the beef and let the filling cool.
Step 7
Lay an egg roll wrapper on a flat surface.
Step 8
Place half a slice of cheese and about 3 tablespoons of the beef mixture in the center.
Step 9
Fold the bottom corner over the filling, then fold in the sides. Roll up tightly, sealing the edges with a bit of water.
Step 10
Heat 1 inch of vegetable oil in a large pot over medium-high heat.
Step 11
Fry the egg rolls in batches until golden brown and crispy, about 3-4 minutes per batch. Remove and drain on paper towels.
Pro Tips:
Steak Choice: For a more authentic flavor, use ribeye or flank steak, finely chopped.
Cheese Variations: Swap American cheese for provolone, Swiss, or pepper jack for different tastes.
Veggie Color: Use red, yellow, or orange bell peppers for a pop of color.
Sealing Wrappers: Moisten edges with water to ensure they stay sealed during frying.
Dipping Sauces: Experiment with different sauces like cheese sauce, ranch, or BBQ for extra flavor.
Nutrition (per egg roll, approximate values):
Calories: 150.
Total Fat: 8g.
Saturated Fat: 2g.
Cholesterol: 25mg.
Sodium: 350mg.
Total Carbohydrates: 15g.
Dietary Fiber: 1g.
Sugars: 1g.
Protein: 7g.