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Prepare the Filling:
In a large skillet, cook the ground beef over medium heat until browned. Use a spoon to break up the beef into small pieces as it cooks. Drain excess fat from the beef and then add the chopped red bell peppers, green bell peppers, black olives, and red onions. Stir and cook for an additional 3-4 minutes, until the vegetables soften.
Add Cheese and Sauce:
Reduce the heat to low. Stir in the shredded cheddar cheese and a little bit of cheese sauce. Mix everything together until the cheese has melted and the filling is cohesive. Remove from heat and let it cool slightly.
Assemble the Egg Rolls:
Lay an egg roll wrapper flat on a clean surface, with one corner pointing towards you. Spoon 2-3 tablespoons of the beef and cheese mixture onto the center of the wrapper. Fold in the sides and roll up the wrapper tightly, sealing the edge with a little water to keep it closed. Repeat with the remaining wrappers and filling.
Heat the Oil:
Heat canola oil in a large skillet or deep frying pan over medium-high heat. The oil should be about 2 inches deep and heated to 350°F (175°C).
Fry the Egg Rolls:
Once the oil is hot, carefully place the egg rolls in the pan. Fry for about 3-4 minutes on each side, or until the egg rolls are golden brown and crispy. Use tongs to turn them and ensure they cook evenly on all sides.
Drain and Serve:
Once cooked, transfer the egg rolls to a plate lined with paper towels to drain any excess oil. Serve the egg rolls hot with a drizzle of cheese sauce, or with optional dipping sauces like sour cream, ranch, or salsa.
Nutritional Information (per egg roll)
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