In a skillet heat oil and butter until hot. Season beef with sriracha and brown in the skillet removing to a plate as each piece is cooked

Add onion, garlic and pepper, season with salt and pepper and soften, add green onions

Add beef, vegetables and cheeses and Parmesan peppercorn dressing to bowl and combine. Cool compleatly

Lay eggrolls on a flat surface and brush edges with egg wash

Place some filling on the end

Fold sids over

Roll up compleatly enclosing filling

Heat enough oil to cover 2 eggrolls at a time in a deep pot to 350

Fry eggrolls until golden. Remove to a rack to drain, sprinkle with Romano cheese and sriracha seasoning while hot.

Serve hot with your favorite dipping sauce such as mustard sauce, chili sauce, cheese sauce, barbaque sauce or sour cream