1-Gather and Prep Ingredients: First, mince the onion and garlic cloves, shred the cheese, whisk 1 beaten egg or prepare water, and get the lemon juice or white vinegar ready. Arrange all ingredients to streamline your workflow.

2-Cook the Filling: Heat the oil in a large skillet over medium heat, and sauté the onion and garlic until soft and translucent, about 4 minutes. Increase heat to medium-high, add the ground beef, break it into crumbles, and cook until no longer pink. Stir in the ketchup, coconut aminos or low-sodium soy sauce, and Worcestershire sauce, then cook for 1 minute. Remove from heat and mix in the shredded cheese for a gooey finish.

3-Assemble the Eggrolls: Place an egg roll wrapper positioned like a diamond. Spoon 3 tablespoons of the meat mixture onto the bottom half. Fold the bottom corner over the filling, fold the side corners toward the center to make an envelope, brush with the beaten egg or water on the exposed wrapper, and roll tightly to seal. Repeat with the remaining filling.

4-Cook the Eggrolls: Cook using your preferred method: For air frying, preheat to 350°F, brush with oil or spray, and cook for 7-8 minutes per side. For oven baking, preheat to 400°F, brush with oil or spray, and bake for 15-20 minutes on a sheet pan. For pan frying, heat 1/2 inch of oil over medium heat, cook for 2-3 minutes per side without overcrowding, and drain on paper towels.

5-Prepare the Dipping Sauce: Combine all dipping sauce ingredients in a bowl and serve on the side for extra flavor.