Heat the EVOO in a very frypan over medium-high heat. Add the onion and let it sweat. Once burned, add the bottom cut of meat and brown, breaking it up into little items because it cooks. Season with salt and pepper. Once the meat is suntanned, drain the fat from pan and pour the meat and onion into a medium size bowl and let cool. Once cool, combine within the cheddar, Worcestershire sauce and mustard.
To wrap the egg rolls, brush water around all four sides of a wrapper to act because the glue. Place 1/3 cup of the meat and onion mixture into the middle of the wrapper. Fold 2 corners into the middle, then wrap the opposite corner to future, making an extended skinny roll. Place the finished rolls onto a sheet pan with a wire rack.
Spray the super of every eggroll with change of state spray and sprinkle some herb seeds on prime.
Bake for 20-25 minutes, till the eggrolls begin to brown.
Serve with Rachael’s salad dressing Dipper aboard.
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