• In a large heavy bottom pan, heat butter or olive oil over medium heat.
• Add onions and bell peppers and cook for about 5-7 minutes or until beginning to brown and the onions are translucent. Remove from heat and set aside.
• In the same pan, turn the heat to medium high and add shaved beef in a single layer. Season with slap ya mama, garlic and pepper. (Do not stir meat, you want to brown it on one side.)
• After about 4 minutes, begin by stirring and breaking apart any pieces of meat that have stuck together.
• Cook for another 5 minutes and turn the heat off.
• Next, add the bell pepper mixture and diced jalapeno to the meat and mix thoroughly.
• Preheat a saucepan with oil to 350°.
• Place a small bowl of water next to your workstation to seal egg roll wrappers.

Assemble the Egg Rolls

• Lay out an egg roll wrapper with one of the points facing you.
• Top with a slice of cheese and spoon about 1⁄4 cup of mixture onto the closest half of the egg roll wrapper to you.
• Fold in the two outside corners of the wrapper over the middle.
• Now take the end facing you and begin rolling the egg roll.
• With your finger, or pastry brush, gently trace water over the remaining edge and roll the rest of the egg roll to seal.
• Repeat with remaining filling and egg roll wrappers.
• Carefully add each egg roll to the hot oil and fry on each side about 4 minutes or until golden brown.
• Remove from oil and set on a cookie sheet topped with a baking rack to drain excess oil.
• Repeat with remaining egg rolls.

Creamy Sauce

• In a small bowl mix together mayonnaise and Dijon.
• Makes 12-14 egg rolls