12–15 egg roll wrappers
1 egg, beaten (for sealing the edges)
For cooking:
Oil for frying or
Cooking spray for air frying
(If you’re air frying, honestly, it makes your kitchen feel a little less chaotic — but both ways taste awesome.)
How I Make Them — With Zero Stress
Alright, so here’s how I usually roll — literally:
1. Cook the beef and veggies
Heat a little oil, toss in the sliced onion and bell pepper, and let them soften. Add the beef, garlic, salt, pepper, and Worcestershire sauce.
You want the beef cooked but not super dry. I kinda watch it and think, “Yeah, that looks right.”
2. Add the cheese
Once the pan smells like a Philly sandwich shop (in a good way), add your cheese of choice. Let it melt through the mix.
Oh man… this part gets me every time.
3. Fill the egg roll wrappers
Spoon a small amount of the filling near one edge, roll it up tight, fold the sides in, and use that beaten egg to seal the edge.
If the wrapper fights you, don’t stress — mine always look a little funky, but still fry up great.
4. Fry or air fry
see next page 💕👇
