• Lay one egg roll wrapper on a clean surface with a corner facing you.
• Place 2 slices of provolone in the center, top with 1 slice of roast beef, and about 2 tablespoons of caramelized onions.
• Lightly moisten the edges of the wrapper with water.
• Fold the left and right corners toward the center, fold the bottom corner up over the filling, and roll tightly toward the top corner to seal. Repeat with remaining wrappers and filling to make 10 egg rolls.

To Deep Fry:

• Pour vegetable oil into a large deep frying pan to a depth of 1 inch (2.5 cm). 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.

To Air Fry:

• Brush the egg rolls lightly with oil and arrange them in a single layer in the air fryer basket.
• Cook at 400°F (200°C) for 6 minutes, flip, and air fry for another 6 minutes or until golden and crisp. Cooking times may vary depending on your model.

Make the Au Jus:

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