2 tablespoons butter
1 green bell pepper, cut into fine julienne 1-inch-long strips
1 red onion, cut into fine julienne 1-inch-long strips
1 pound ground beef
1 teaspoon Worcestershire sauce
12 egg roll wrappers
6 slices American cheese, halved
frying oil
8 ounces Velveeta
½ teaspoon black pepper
¼ teaspoon cayenne pepper
¼ cup milk
salt and pepper
Heat the butter in a skillet over medium heat and add the pepper and onions. Season with a pinch of salt and cook until tender, about 3-4 minutes.
Remove from the pan with a slotted spoon. Increase the heat to high and add the beef. Season with a pinch of salt and cook, breaking up with a wooden spoon until nicely browned. Drain, season to taste with salt, pepper and Worcestershire sauce, and combine with the vegetables.
Lay out an egg roll wrapper and a halved cheese slice in the center. Spoon 2-3 tablespoons of filling on top, and roll as with an egg roll or burrito, sealing the edges with water.
Heat the frying oil to 350 degrees Fahrenheit in a fryer or deep pot. Fry the egg rolls in batches, turning until browned on all sides. Drain on paper towels.
While the egg rolls cool slightly, make the sauce. In a saucepan, heat the Velveeta, black pepper, cayenne pepper and milk. Whisk until the Velveeta has completely melted, then pour into a bowl.
Serve the egg rolls with the dipping sauce.