Season skirt steak with salt and pepper. Heat 1 tablespoon of oil in a pan to medium high heat.

Sear skirt steak on medium high to high heat, for 3 min on first side and flip to sear for 2 min on other side. Let rest on cutting board for atleast 5min. Then slice against the grain very thin. You shouldn't over cook the meat, bc you'll continue to cook it later in the spring roll.

Make sure spring rolls are defrosted. Take a spring roll wrapper and dip your fingers into a bowl of water and glide over the edges of the dough.

Add a couple tablespoons of the meat and veggie mix. Top with a tablespoon of cheese. At times i do half the cheese on bottom, meat mix then more cheese on top to incorporate cheese throughout.

Heat oil in a sautee pan filled about 1/4 inch high. Heat to medium high heat.

Place rolls into heated oil making sure not to over crowd them.

This should make around 12 rolls. Give or take a few, depending on size of spring roll wrappers and how much you fill into wrapper. I've done this in egg roll wrappers as well. Thicker dough and still delicious!

For the dipping sauce... heat the butter til melted, add flour and whisk until dissolved. Add milk and whisk to remove lumps. Add shredded cheese, salt and pepper. Whisk for about 3 min till thickened and heated through.

For the dipping sauce... heat the butter til melted, add flour and whisk until dissolved. Add milk and whisk to remove lumps. Add shredded cheese salt, pepper and cayenne. Whisk for about 3 min till thickened and heated through.