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In a skillet, cook ground beef over medium heat until browned. Drain excess fat.
Add chopped bell peppers, onions, and olives to the skillet. Cook for 2–3 minutes until slightly softened.
Stir in shredded cheese and a spoonful of cheese sauce. Mix until combined and creamy. Let cool slightly.
Lay out an eggroll wrapper. Place 2–3 tablespoons of filling in the center.
Fold the bottom over the filling, tuck in the sides, and roll tightly. Seal the edge with a dab of water.
Heat oil in a pan over medium-high heat. Fry eggrolls until golden brown and crispy, turning occasionally (about 3–4 minutes per side).
Drain on paper towels. Drizzle with more cheese sauce, if desired.
Serving and Storage Tips
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