In a medium skillet over medium-high heat, add the olive oil, diced onions, and minced garlic. Sauté for 2-3 minutes until the onions are translucent and fragrant.

Add the ground beef to the skillet. Cook and crumble the beef until it is no longer pink, about 5-7 minutes.

Stir in the ketchup, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well to combine all the flavors.

Remove the beef mixture from the heat and transfer it to a bowl. Allow it to cool slightly, then fold in the shredded cheddar cheese.

Lay an egg roll wrapper on a clean surface and wet the edges with water.

Place a spoonful of the beef and cheese mixture in the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides and roll up tightly, sealing the top edge with a bit more water.

In a clean skillet, add enough oil to cover the bottom and heat it over medium-high heat.

Carefully add the egg rolls to the hot oil and cook for 2-3 minutes on each side, or until they are golden brown and crispy.

Remove the egg rolls from the skillet and place them on a napkin-lined plate to drain excess oil. Serve warm and enjoy!