• Lay one egg roll wrapper on the work surface in a diamond shape.
• Place 2 slices of provolone in the center of the wrapper.
• Top with 1 slice of roast beef.
• Spoon about 2 tablespoons of caramelized onions over the meat.
• Moisten all four edges of the wrapper with water.
• Fold the left and right corners toward the center.
• Fold the bottom corner up over the filling.
• Roll tightly toward the top corner to seal, forming an egg roll.
• Repeat with the remaining wrappers and filling to make 10 egg rolls.

Deep Frying:

• Pour vegetable oil into a large deep frying pan to a depth of 1 inch (2.5 cm) and heat to 350 °F (180 °C).
• Fry the egg rolls seam side down in batches for about 1 minute per side, or until deep golden brown.
• Transfer to a wire rack or paper‑towel‑lined tray to drain.

Air Frying:

• Brush the rolled egg rolls lightly with oil, place them in a single layer in the air‑fryer basket.
• Cook at 400 °F (200 °C) for 6 minutes, flip, and air‑fry another 6 minutes. Check early, as times vary by model.

Make Au Jus and Serve:

• Combine beef broth, dried minced onion, garlic powder, and Worcestershire sauce in a small saucepan; heat over medium until steaming.
• Divide the au jus among serving bowls and sprinkle with parsley.
• Serve the hot egg rolls immediately with the warm au jus for dipping.