Heat up your oil to 350°F in a large skillet or deep fryer.

Place one egg roll wrapper down on a clean, dry surface. Make sure the pointed corner of the wrapper is facing towards you, and away from you- in the shape of a diamond.

Place a couple tablespoons of the beef Birria towards the center of the egg roll wrapper. Now place a tablespoon of the shredded cheese.

Next, sprinkle on a little bit of the cilantro and the onions. 

Fold the corner that is closest to you, over the meat and cheese mixture and press and pull it towards you as you begin to roll.

No fold each side in towards the center of the wrapper, and continue rolling. Be sure to keep the roll as tight as possible. If the wrapper tears a little, you can finish rolling, and then roll it into another wrapper (so double wrap the rolls).

Once you get toward the top point, dip your finger tips in the water and run your fingers along the top edges of the wrapper. Close it tight to seal.

Continue rolling all of the egg rolls until you are out of filling.

To fry: add the egg rolls into the hot oil, careful not to splash the oil, and do not overcrowd the skillet or deep fryer.

Fry the egg rolls on each side for 2-4 minutes, or until they are golden brown.

Remove them from the hot oil and set them on a bed of paper towels, or a cooling rack to drain the excess grease. 

Continue frying the egg rolls until they are all cooked through. 

Serve with your favorite salsa, and Consome for dipping!