3. Add 2 tablespoons of the ground beef mixture to the center of the egg roll wrap. Sprinkle with half a tablespoon of shredded provolone cheese.
4. Tightly fold the egg roll up by folding the bottom corner over the beef, then fold the outer left and right edges inward and complete the roll (see my video or my process pictures below if you need a visual). Repeat with the remaining 11 wraps.
5. Brush the egg rolls with olive oil on all sides.
