You can use just about any combination of meat to this recipe and it is a delight to eat. My mom showed me the pasta eggroll wraps and I fell in love. We make these atleast once a month at home and there are never left overs even if I make a double batch. Once you make these you will never stop.
In a seperate pan cook onion, green pepper, mushrooms, and cut carrots on med-high heat. Add soy sause, natures seasoning, salt and pepper, and garlic cloves.(put as much salt and pepper, and seasoning as desired). cook until tender approx. 10 minutes.
In the large bowl combine the beef and veg. mixture. Add mozzarella cheese and cheddar cheese and mix well.
Point the eggrolls towards you like a diamond shape. Place three tbs of mixture in the center of the eggroll wraps. Wrap up the bottom and then the left and right sides of eggroll overlapping each end. Push the mixture in the middle. Dip your finger in the egg and paste on the top part of the eggroll wrap. Roll together the eggroll. The eggroll should sitck together with the egg. Add more egg on top if needed.
Continue process until all eggrolls are filled and wrapped.
In a large stainless steel nonstick pan put enought oil to fry the eggrolls.(approx 1 cup) depending on the size of pan. The oil should cover atleast half the eggroll. On med-high heat cook 3-4 eggrolls approx. 2-3 minutes on each side (or until lightly golden). Make sure eggrolls are not touching one another. If eggrolls are sticking to the pan turn down the heat some.(make sure to let the oil heat a minute before starting to fry).