Instructions:
Cook the beef: Heat a large skillet over medium heat and cook the ground beef until browned. Drain excess fat, then add the garlic, green onions, bell peppers, and carrots. Cook for another 3-4 minutes until the veggies soften.
Season the filling: Add the soy sauce, black pepper, and cumin (if using). Stir in the shredded cheddar cheese until melted and well combined with the beef mixture.
Assemble the egg rolls: Place one egg roll wrapper on a flat surface. Add a spoonful of the beef and cheese mixture in the center. Fold in the sides and roll tightly, sealing the edges with a bit of water.
Fry the egg rolls: Heat oil in a large frying pan over medium-high heat. Fry the egg rolls, turning occasionally, until golden brown and crispy (about 3-4 minutes per side). Drain on a paper towel.
Serve and enjoy: Sprinkle with extra shredded cheese and green onions if desired. Serve hot with your favorite dipping sauce like ranch, salsa, or sour cream!
My mama used to make this weekly for us growing up. I’m so happy I found this recipe as it is very similar to her version, if not better
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