Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking up with a spatula, until no longer pink (about 5–7 minutes). Drain excess fat, leaving about 1 tsp in the pan for flavor.

Cook aromatics and vegetables

Add the diced onion and grated carrot to the skillet with the beef. Cook 3–4 minutes until softened. Add the minced garlic and shredded cabbage and cook another 3–4 minutes until cabbage wilts but still has a little texture.

Season and finish filling

Stir in soy sauce, oyster sauce (if using), sesame oil, Worcestershire sauce, black pepper, and salt. Cook 1–2 minutes to let flavors meld. Remove from heat and transfer to a bowl to cool for 10 minutes (so filling isn’t steaming hot when wrapping). Once slightly cooled, fold in the shredded cheddar until evenly distributed.

Assembly & Frying

Prepare egg roll wrapper seal

In a small bowl whisk the all-purpose flour and cold water to make a glue (flour paste). Set near your workspace.

Assemble egg rolls

Place one egg roll wrapper on a flat surface in a diamond orientation (point toward you). Spoon about 2–3 tablespoons of the beef-cheese filling in the lower third of the wrapper, forming a log shape but leaving a 1/2-inch border on each side. Fold the bottom corner up over the filling, then fold both side corners toward the center, and roll tightly toward the top corner. Brush the top corner with the flour paste to seal. Repeat with remaining wrappers and filling (should make about 10–12 rolls depending on amount per wrapper).

Heat oil

Pour vegetable oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 1.5–2 inches. Heat over medium-high to 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of wrapper into the oil; it should sizzle and brown in about 30–45 seconds.

Fry egg rolls

Working in batches (do not overcrowd), carefully place 3–4 egg rolls seam-side down into the hot oil. Fry, turning occasionally, until golden brown and crisp, about 3–4 minutes per batch. Use a slotted spoon or tongs to transfer fried egg rolls to a wire rack set over a baking sheet or paper towels to drain. Sprinkle a light pinch of salt over them while hot, if desired.

Keep warm

If making large batches, keep finished egg rolls warm in a 200°F (95°C) oven on a wire rack until ready to serve.

Homemade Dipping Sauce

Mix sauce

In a small bowl whisk together mayonnaise, sweet chili sauce, soy sauce, rice vinegar, lime juice (if using), and sriracha (if using) until smooth. Taste and adjust heat or acidity as desired. Refrigerate until ready to serve.