Cook the beef

Heat a pan over medium heat and add the ground beef. Break it up as it cooks. Once it’s mostly done, add the diced onion and cook until soft. Drain excess grease—no one wants oily egg rolls.

Season and flavor

Add salt, pepper, garlic powder, paprika, ketchup, and mustard. Stir well and let everything cook together for 1–2 minutes. Taste it. Adjust seasoning if needed. This is your moment.

Add the cheese

Remove the pan from heat and stir in the shredded cheeses. The residual heat will melt them just enough. You want cheesy, not soupy.

Assemble the egg rolls

Place an egg roll wrapper on a flat surface like a diamond. Spoon filling into the center. Fold the bottom corner up, then the sides, and roll tightly. Seal the edge with a little water. Tight rolls = no cheese explosions.

Heat the oil

Heat oil to 350°F (175°C). If you don’t have a thermometer, drop a small piece of wrapper in—if it sizzles immediately, you’re good.

Fry until golden

Fry egg rolls in batches. Don’t crowd the pan. Turn occasionally and cook for about 3–4 minutes, until deeply golden and crispy.

Drain and resist

Place on paper towels to drain. Let them cool slightly… or don’t. I won’t judge.