01 -
Brown ground beef and chopped onion in a large skillet over medium-high heat, breaking up meat until cooked through. Drain off excess fat.
02 -
Reduce heat to low. Stir in shredded cheddar, ketchup, mustard, Worcestershire sauce, salt, and black pepper. Mix until cheese is fully melted and mixture is cohesive.
03 -
Remove skillet from heat and allow filling to cool for 10 minutes. Cooling prevents wrappers from becoming soggy during assembly.
04 -
Lay one egg roll wrapper on a clean, dry surface with a corner facing you. Place 2 tablespoons of filling near the center. Fold bottom corner over filling, then fold in both sides. Roll tightly, sealing the top edge with beaten egg. Repeat with remaining wrappers and filling.
05 -
Pour vegetable oil into a deep fryer or heavy Dutch oven to a depth of 2 inches. Heat oil to 350°F, monitoring with a thermometer for accuracy.
06 -
Carefully place a few egg rolls at a time in the hot oil. Fry 2–3 minutes per side, turning as needed, until golden brown and crisp. Do not crowd the pan.
07 -
Transfer cooked rolls to a paper towel-lined plate to drain excess oil. Serve hot with burger-style dipping sauces as desired.