Preheat the oven to 400 degrees (or to the temp recommended on the back of the egg rolls.
Wash and dry the green peppers. Slice the onion and the peppers and set aside.
In a large bowl, combine the beef and the seasonings together and let the ingredients set for a few minutes.
Line a baking sheet with a sheet of foil. Lightly spray the foil with cooking spray so the egg rolls don’t stick during baking.
Add the meat into the skillet and the onions and peppers into the pan.
Saute the beef and veggies together until the meat is cooked and the veggies are soft.
While the beef is cooking, prepare your wonton wrapper station. Lay out the wrappers, the sliced cheese, and a small bowl of water.
When the beef is cooked, bring the skillet over to the work area.
Lay the wrapper down diagonally and add in a slice of cheese. Then add 2 to 3 teaspoons of the meat mixture into the egg roll wrapper.
Fold up the bottom of the wrapper and then bring up both sides and roll the meat filled wrapper. Dip your finger into the water and seal the edge of the wrapper.
Place the egg roll onto the foil lined sheet pan and continue rolling up the rest of the egg rolls.
Bake approximately 20 to 25 minutes until they are golden brown.
