1. Heat a skillet over medium high heat add 1 tablespoon olive oil, add mushrooms. Sauté for 2-3 minutes. Add green pepper and jalapenos. Sauté for 1 minute. Remove from skillet.

2. Add green peppers, jalapenos, and mushrooms to a food processor and pulse a few times until roughly chopped. Alternatively, you can chop by hand.

3. Place chopped vegetable mix in a bowl and toss with 1 pound of beef BBQ until mixed.

4. Position an egg roll wrapper with one point towards you. Line the center with 2 tablespoons cheese and top with ¼ cup BBQ mixture. Fold bottom corner over filling then continue to roll up, firmly folding sides toward center over filling as you roll. Seal edges with egg wash. Repeat with remaining wrappers and filling.

5. To fry: Heat oil in a stock pot or deep-fat fryer to 350F degrees or medium high heat. Fry egg rolls, in batches, 3- 4 at a time until golden brown, turning egg rolls a few times while frying. Drain on paper towels.

6. Serve with Brookwood Farms Texas BBQ sauce, ranch dressing, or BBQ Ranch (1 part BBQ sauce to 1 parts ranch)