Preparation

Step 1: Cook the Filling

1. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it into small pieces with a spatula.
2. Season the beef with salt, pepper, and Worcestershire sauce. Stir well to combine and cook until no longer pink. Remove the beef from the skillet and set aside.

Step 2: Sauté the Vegetables

1. In the same skillet, melt the butter over medium heat.
2. Add the chopped yellow onion and green bell pepper. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are soft and caramelized.
3. Return the cooked beef to the skillet and mix it with the vegetables. Allow the mixture to cool slightly before assembling.

Step 3: Assemble the Egg Rolls

1. Lay an egg roll wrapper on a clean surface, positioning it like a diamond with one corner pointing toward you.
2. Place half a slice of American cheese in the center of the wrapper.
3. Spoon 2-3 tablespoons of the beef and vegetable mixture over the cheese.
4. Fold the bottom corner of the wrapper over the filling, then fold in the side corners. Roll tightly toward the top corner, moistening the edges with water to seal the wrapper completely. Repeat for all wrappers.

Step 4: Fry the Egg Rolls

1. In a deep pot, heat about 3 inches of canola oil to 375°F (190°C).
2. Fry the egg rolls in small batches, 3-4 at a time, to avoid overcrowding. Cook for 3-5 minutes, or until golden brown and crispy.
3. Remove the egg rolls from the oil using a slotted spoon and drain on paper towels to absorb excess oil.

Step 5: Serve Hot

1. Arrange the egg rolls on a serving platter and serve hot.
2. Optionally, pair them with dipping sauces like ranch, horseradish sauce, or a spicy sriracha mayo for extra flavor.