INSTRUCTIONS
Prepare the Filling:
Heat olive oil or butter in a skillet over medium heat.
Add the onion, bell pepper, and mushrooms (if using) and sauté until soft, about 5 minutes.
Push the vegetables to one side of the pan, then add the sliced beef. Cook until browned and fully cooked through.
Stir in Worcestershire sauce, garlic powder, salt, and black pepper. Mix the beef and vegetables together.
Remove from heat, drain any excess liquid, and let the mixture cool slightly.
Once cool, mix in the shredded provolone cheese.
Assemble the Egg Rolls:
Lay an egg roll wrapper on a clean surface, with one corner pointing toward you (diamond shape).
Spoon about 2 tablespoons of the filling onto the center of the wrapper.
Fold the bottom corner over the filling, then fold in the sides, rolling tightly to seal. Brush the edges with beaten egg to secure.
Repeat with remaining wrappers and filling.
Cook the Egg Rolls:
Frying: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the egg rolls in batches for 2-3 minutes per side, or until golden brown and crispy. Drain on paper towels.
Baking: Preheat the oven to 400°F (200°C). Place egg rolls on a greased baking sheet, brush with a little oil, and bake for 12-15 minutes, flipping halfway through.
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