Brown the meat by cooking the ground beef and diced onions in a frying pan over medium heat for about 6-8 minutes, until the meat is no longer pink.

Add diced green bell peppers, taco seasoning, salsa, and a splash of water, cooking until the liquid is mostly evaporated, around 3-4 minutes.

Lay an egg roll wrapper on a clean surface with one corner facing you, in a diamond shape.

Spoon 1½ tablespoons of shredded cheese and 1½ tablespoons of beef mixture into the center of the wrapper.

Fold the sides inward, then roll tightly from the bottom corner. Use water to seal the tip.

Preheat oil in a fryer or large pan to 350°F (175°C).

Fry egg rolls in batches for around 4-5 minutes until golden brown, turning halfway for even cooking.

Remove and let drain on paper towels. Serve hot with dipping sauces.