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Special equipment: a deep fryer and eight thick 10-inch wooden skewers
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Preheat the canola oil to 350 degrees F in a deep fryer.
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Heat the olive oil in a large skillet over medium heat.
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Add the bell peppers, onion and garlic and cook until softened, 2 to 3 minutes.
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Stir in the mushrooms and cook until the mushrooms are softened, 2 to 3 minutes more.
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Season with salt and pepper.
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Add the steak and cook, stirring occasionally, until the meat is no longer pink.
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Add the Worcestershire sauce and cook 1 minute more.
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9
Remove the skillet from the heat and let it cool a little bit.
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Melt the butter in a saucepan over medium heat.
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Add the flour and cook, stirring, for 2 minutes.
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Slowly stir in the warm half-and-half.
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Using a whisk, whisk until the sauce is smooth.
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Using a spoon again, stir in the Cheddar, processed cheese, garlic powder, cayenne and paprika.
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Season with salt and pepper.
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Remove the sauce from the heat and let it cool a bit.
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Set a small bowl with 2 to 3 tablespoons of water near your work surface.
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Place some of the meat mixture in center of an egg roll wrapper.
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Pour some of the cheese sauce on top.
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Fold in the sides of the wrapper and roll up into an egg roll.
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Using your finger, dab the edges of the wrapper with water and seal.
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Push a skewer into the end of the egg roll.
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Repeat with the remaining wrappers and filling.
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In batches, submerge the egg rolls in the hot oil (making sure the skewers are kept mostly above the oil line) and fry until golden brown.
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25
Transfer the egg rolls to paper towels on a plate to drain off the oil.
