1 pound minced meat
1 tsp Worcestershire sauce
Half a tsp salt
Half teaspoon ground black pepper
2 tablespoons butter
1 yellow onion chopped
½ chopped green pepper
24 egg rolls
12 slices of American cheese
cup vegetable oil for frying
Heat fry pan on heat. Cook beef, trimming as little as possible, until browned and still about the size of a pea, 5 to 7 minutes. Adding Worcestershire sauce, salt / pepper. Gently stir, then remove the mixture from the skillet.
Melt the butter in the skillet. Add onions and peppers. Cook, stirring, until browned, 5 to 7 minutes. Return beef mixture to skillet and stir to combine. Let the filling cool while preparing the wrappers.
Lay the egg roll wrappers on a flat surface. Put half a slice of American cheese on each. Add 3 tablespoons of the filling on top of each egg roll. Pull the lower left corner over the filling and fold the sides, wetting the edges with water as you go; roll tightly.
Heat about 1 inch of oil in a large saucepan over medium-high heat. Add 3 to 4 egg rolls at a time and fry until browned, 3 to 4 minutes. Repeat the process with the rest of the egg rolls.
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