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Thinly slice the jalapenos and red Fresno peppers.
Make a brine with the white distilled vinegar, water, and salt. Pour the brine over the sliced peppers and refrigerate.
In a hot pan, sear the beef seasoned with salt and pepper.
Remove the beef and sauté the onions and peppers in the pan, adding butter and garlic powder.
Chop the beef, onions, and peppers together.
Add the chopped cheese to the beef mixture.
Make a cheese sauce by melting American cheese in heavy whipping cream over low heat, seasoning with salt, pepper, and garlic.
Dice the pickled peppers and add them to the beef mixture.
Assemble the egg rolls by placing the filling on the wrappers, folding them up, and sealing with egg wash.
Fry the egg rolls in hot oil until golden brown.
Serve the egg rolls with the cheese sauce for dipping.