• Chop the onion and green pepper into small pieces. Heat a large skillet over medium heat.
• Combine the chopped vegetables with the ground beef in the heated skillet. Season with salt and pepper. Cook until the beef is browned and the onions have softened, about 5 to 7 minutes. Drain the grease from the beef.
• Add the Worcestershire sauce and flour. Mix until combined. Add the beef broth and bring to a simmer. Cook until the liquid has thickened, about 3 minutes.
• Lay an egg roll wrapper on your work surface at an angle with one corner facing you like a point.
• Add 1/2 a slice of cheese to the middle of the wrap and top with 2 heaping tablespoons of the meat mixture, directly on top of the cheese.
• Pull the corner that is facing you over the meat mixture. Wrap and fold the remaining sides in, securing tightly by using a little water brushed onto the edges of the wrap.

Air Fry:

• Brush oil onto both sides of the egg rolls, or mist with cooking spray. 
• Air fry ar 390 degrees for 12 minutes, flipping halfway through and checking for doneness at 10 minutes.

Bake:

• Preheat your oven to 425 degrees and line a baking tray with parchment paper.
• Lightly spray both sides of your egg rolls with cooking spray.
• Bake 10-15 minutes, turning halfway through, until crisp on both sides.

Pan Fry

• Add 1 quart of oil to a heavy bottomed skillet. Heat to 375 degrees F.
• Cook 4 egg rolls at a time for 2 to 3 minutes, or until golden brown and crispy, flipping once halfway through.
• Remove with tongs, being careful not to burn yourself, to a wire rack to let the extra oil drain.
• Repeat with remaining rolls.