Prepare the Ingredients:
Dice onion, mince garlic, and shred the cheese. Lay out egg roll wrappers and have a small bowl of water ready for sealing.

Cook the Filling:
In a skillet, heat olive oil over medium-high heat. Add onion and garlic; sauté 2–3 minutes until softened.
Add ground beef and cook until no longer pink. Stir in Worcestershire, ketchup, garlic powder, onion powder, smoked paprika, salt, and pepper.
Remove from heat and let cool slightly. Fold in shredded cheddar cheese.

Assemble the Eggrolls:
Place a wrapper on a flat surface in a diamond shape. Add a spoonful of filling in the center. Wet edges with water. Fold bottom corner over filling, tuck in sides, and roll tightly. Seal with more water. Repeat.

Fry the Eggrolls:
Heat oil in a skillet over medium-high heat. Fry rolls 2–3 minutes per side until golden brown. Drain on paper towels.

Serve:
Enjoy warm with ketchup, mustard, spicy mayo, or your favorite dipping sauce!