Philly Cheesestack Egg Roll


°1 lb ground meat
°1 tablespoon Worcestershire sauce
°salt 1/2 teaspoon
°1/2 teaspoon ground black pepper
°2 tablespoons of butter
°1 yellow onion, chopped
°1/2 chopped green pepper
°24 spring rolls
°12 slices of American cheese
°3/4 c vegetable oil for frying

*How to make :

Heat a skillet on medium heat. Cook beef, cutting as thinly as possible, until browned and about the size of a pea, 5 to 7 minutes. Adding Worcestershire sauce, salt & pepper. Stir gently, then remove the mixture from the pan.
Melt the butter in the skillet. Add onions and pepper. cook and stir until golden brown, 5 to 7 minutes. Return beef mixture to skillet and stir to combine. Let the filling cool while you prepare the wraps.
Place the rolled egg sheets on a flat surface. Place half a slice of American cheese on each. Add 3 tablespoons of filling to each imperial roll. Pull the bottom left corner over the filling and fold over the sides, wetting the edges with water as you go; Roll tight.
Heat about 1 inch of oil in a large saucepan over medium-high heat. Add 3-4 imperial rolls at a time and fry until golden brown, 3-4 minutes. Repeat the operation with the rest of the spring rolls.

Enjoy !