Ingredients: 1 lb thinly sliced ribeye steak or ground beef 1 green bell pepper diced 1 onion diced 1 teaspoon garlic powder 1 teaspoon Worcestershire sauce Salt and pepper to taste 1 1/2 cups mozzarella cheese 10-12 egg roll wrappers Vegetable oil for frying Directions: Prepare the Filling: In a skillet over medium heat, cook the ribeye steak or ground beef until browned. Drain excess fat, if needed. Add diced green bell pepper, onion, garlic powder, Worcestershire sauce, salt, and pepper. Cook until vegetables are tender, about 5-7 minutes. Remove from heat and stir in the shredded cheese. Allow the mixture to cool slightly. Assemble the Egg Rolls: Lay an egg roll wrapper on a clean surface in a diamond shape. Place about 2-3 tablespoons of the filling in the center. Fold the bottom corner over the filling, then fold in the sides. Roll tightly, sealing the top corner with a dab of water. Repeat for all wrappers. Fry the Egg Rolls: Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Fry the egg rolls in batches for 2-3 minutes per side, or until golden brown and crispy. Remove and drain on paper towels.