Slice the bell peppers into thin strips after removing seeds and pith.

Heat 1 tbsp salad oil in a pan over medium heat. Cook the pork until its color changes, then add bell peppers and kimchi. Stir until coated with oil and set aside to cool.

Place the cooled mixture and 1/8 portion of shredded pizza cheese onto each spring roll wrapper. Roll tightly and seal the edges with a mixture of flour and water. Repeat for all wrappers.