Directions

1. Cut the onion and green pepper into ¼ inch dice. Cook the onion and green pepper in a medium hot skillet with a small amount of olive oil until soft and lightly brown. Remove from heat and set aside in a small bowl.
2. Place a wrapper in front of you so that a corner points to you, like a diamond. Note – keep your other wrappers under a damp towel or in the package to keep them from drying out. With a small pastry brush or your fingers, wet the edges of the wrapper with water to create a rough inch of wet border. This will seal the egg roll.

3. Place a small amount of roast beef in the center of the wrapper and top with the onion and pepper mix, and shredded Cheddar. Create a nice mound of cheese – it will shrink as it melts and cooks!

4. Fold the bottom corner up over the filling. Bring the corners in to the center, pressing gently to start sealing in the filling. Bring the top corner down to create the final fold, and press gently to ensure all the edges are tucked in and sealed. Place the roll seam side down on a lightly oiled surface and cover with plastic wrap to keep it from drying out. Repeat with the remaining wrappers.

5. Preheat your air fryer, if needed, to 390°. Lightly spray the basket of the air fryer with oil and lightly spray the rolls on both sides.

6. Place the rolls seam side down in the basket in a single layer so they are not touching. Depending on the size of your air fryer, fit about 3 or 4 rolls in your basket, keeping space between each.
7. Close the air fryer and set the temperature to 390°.
8. Cook for 6 minutes, turn gently with tongs, and cook for another 6 minutes until golden and crisp.
9. Let the rolls cool for a minute, and serve with spicy mustard.