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Heat olive oil and butter in a skillet over medium-high heat.
Add onion and bell pepper. Cook 4–5 minutes until softened and lightly browned.
Add garlic and cook 20 seconds.
Add the beef, Worcestershire sauce, salt, pepper, and paprika if using.
Cook until the beef is browned and most of the moisture is gone, about 3–4 minutes.
Let the filling cool slightly so the wrappers stay crisp.
Lay one wrapper in a diamond shape.
Spoon 2–3 tablespoons of filling near the bottom center.
Top with a half slice or a small handful of cheese.
Fold the bottom corner over the filling, then fold in the sides and roll tightly.
Brush the top corner with beaten egg and seal.
Repeat with the remaining wrappers.
Heat oil in a deep skillet or pot to 350°F (175°C).
Fry the egg rolls in batches for 2–3 minutes per side, until golden brown and crisp.
Transfer to a paper towel-lined plate or wire rack.
Serve hot while the cheese is melty, with your favorite dipping sauce.
Air fry option: Spray the egg rolls lightly with oil and air fry at 390°F (200°C) for 8–10 minutes, turning halfway, until crisp and golden.