Cook the Ground Beef:

Heat a skillet over medium heat and add the ground beef. Cook until browned, aiming to sear the beef before breaking it apart into pea-sized pieces for texture. Season with salt, pepper, and Worcestershire sauce. Remove the beef from the skillet and set aside.

Sauté the Vegetables:

In the same skillet, melt the butter. Add the chopped onions and green bell pepper. Sauté until well browned and caramelized, about 5-7 minutes.

Combine the Filling:

Return the beef to the skillet with the caramelized onions and bell pepper. Mix thoroughly, then remove from heat and allow the mixture to cool slightly.

Prepare to Assemble:

Lay out the egg roll wrappers on a clean, flat surface. Place half a slice of American cheese in the center of each wrapper, then add approximately 3 tablespoons of the beef mixture on top.

Assemble the Egg Rolls:

To assemble, fold the bottom left corner of the wrapper over the filling. Fold in the sides and continue rolling tightly. Moisten the edges of the wrapper with water to seal.

Fry the Egg Rolls:

Heat canola oil in a deep frying pan to about 350°F (175°C), ensuring it is about 1 inch deep. Fry 3-4 egg rolls at a time until golden brown and crispy, about 3-4 minutes per batch.

Drain and Serve:

Remove the egg rolls from the oil and drain on a cooling rack or a brown paper bag to remove excess oil. Serve hot with dipping sauces like ketchup, spicy mayo, or cheese sauce.