If you get the Italian beef from the deli and get the au jus from them, them you will want to cook it in the au jus first, let it cool and then begin the making process.

If you get the Italian beef in the tub that is already with the au jus, then you can just begin making these.

Working in batches, chop the Italian beef into bite sized pieces. Then chop the giardineira and then chop them together. Once you have chopped it all together, put it in a bowl and set aside.

Open the egg roll wrappers and loosely cover them with a damp paper towel. Begin with one at a time, it may take a couple to get the amount down and the roll perfected. Don't get discouraged.

Brush all for sides and corners with water and then place about a tablespoon of the meat and pepper filling in the center and lightly spread corner to corner almost. Then top with about 1 tsp of the mozzarella cheese.

Fold the two side corners in and have them meet in the middle. Then begin to roll, tightly, but not too tight to break, the egg rolls over and down like a burrito. Make sure that there are no holes and that the end is secured. Add a little extra water if needed.

You can either make all of them and then fry or you can fry in batches as you go. Make sure your oil is at 350 degrees and test with a cube of bread before frying. You want these to crisp, not get soggy. If the oil is not hot enough they will get soggy. Make sure your oil is not smoking, that means it is too hot. Use a thermometer to hit 350 degrees if you have one.

They will take about 8-10 minutes to fry and you will want to turn them if they are too brown on one side or another. Once golden brown and crispy, remove onto a paper towel lined baking sheet and either serve or flash freeze. ENJOY!