I swear my hubby begs me to make these for any party!

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

In a large skillet, heat the olive oil over medium heat. Add the chopped onions and bell peppers, sautéing until they begin to soften, about 3 minutes.

Add the sliced mushrooms to the skillet and cook for an additional 2-3 minutes, until they release their moisture and start to brown.

Push the vegetables to one side of the skillet and add the thinly sliced beef to the other side. Cook until the beef is browned, breaking it apart with a spatula as it cooks, about 5-7 minutes.

Combine the cooked vegetables and beef, season with salt and pepper to taste, and remove from heat. Allow the mixture to cool slightly before assembling the eggrolls.

Lay out an egg roll wrapper with one corner facing you (like a diamond). Spoon about 2-3 tablespoons of the beef mixture in the center, then sprinkle with a little shredded provolone cheese.

Fold the bottom corner of the wrapper over the filling, then fold in the sides and roll tightly. Brush the top corner with the beaten egg and press to seal. Repeat with the remaining wrappers and filling.

Place the assembled eggrolls on the baking sheet and lightly spray them with cooking spray. This will help them achieve a golden, crispy texture in the oven.

Bake for 12-15 minutes, turning them halfway through, until the eggrolls are crispy and golden brown.

Let them cool slightly before serving as the filling will be very hot.

For those who prefer a lighter option, substitute the beef with thinly sliced chicken breast. You can also add a bit of heat by incorporating diced jalapeños into the filling or using pepper jack cheese instead of provolone. Vegetarians can enjoy this by using a plant-based beef substitute or extra mushrooms for a meaty texture. Additionally, these eggrolls can be deep-fried for a traditional crispy texture, although baking is a healthier option.