Heat olive oil in a large skillet over medium-high heat.

Add sliced onions and bell peppers. Sauté until softened, about 5–7 minutes.

Add beef and cook until browned, about 3–5 minutes. Remove from heat and let cool slightly.

2. Assemble the Egg Rolls

Lay an egg roll wrapper on a flat surface with a corner pointing toward you (diamond shape).

Place 2–3 tablespoons of the beef and vegetable mixture in the center of the wrapper.

Sprinkle shredded provolone cheese over the filling.

Fold the bottom corner over the filling, then fold in the sides and roll tightly toward the top corner. Brush the edge with beaten egg to seal.

3. Fry the Egg Rolls

Heat 2–3 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).

Fry egg rolls in batches for 3–5 minutes, turning occasionally, until golden brown and crispy.

Remove with a slotted spoon and drain on paper towels.

4. Serve

Serve hot with ketchup, mustard, or a favorite dipping sauce.

Serving and Storage Tips