Preheat your oven to 425 degrees.
Grease a large skillet with cooking spray and heat it on the stove over medium-high heat.
In a bowl, whisk together the egg, milk, and peppers, then add the mixture to the skillet. Scramble the eggs until they are nearly done.
Stir in the spinach and cooked meat, mixing everything well, and then remove the skillet from the burner.
Assemble the egg rolls by placing one-eighth of the egg mixture (about half a cup) on each wrapper. Add two tablespoons of shredded jack cheese (if using) and sprinkle with half a tablespoon of Asiago cheese on each wrapper.
Moisten the edges of each egg roll wrap, fold in the sides, and then roll them tightly, similar to making an egg roll at a Chinese restaurant. Place the rolls in a baking dish greased with cooking spray.
Spray the top of the egg rolls with cooking spray and bake them for eight minutes. Then, flip the rolls to the other side and cook for an additional eight minutes, until they start to crisp and turn golden.
Allow the egg rolls to cool for a minute before enjoying them!