Directions:
In a skillet, cook the ground beef and onion over medium heat until the beef is browned and the onion is translucent. Drain any excess grease.
Stir in the crumbled bacon, Worcestershire sauce, salt, and pepper. Cook for an additional 2 minutes.
Remove from heat and let the mixture cool slightly. Stir in the cheddar cheese.
To assemble the eggrolls, place an egg roll wrapper on a clean surface in a diamond shape. Spoon about 2 tablespoons of the beef mixture onto the lower third of the wrapper.
Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the final corner with a little water.
Heat oil in a deep fryer or large skillet to 375°F (190°C).
Fry the eggrolls in batches until golden brown and crispy, about 3-4 minutes. Drain on paper towels.
Serve hot with dipping sauces such as ketchup or a burger sauce.
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