Start by heating a skillet over medium heat and adding your ground beef. As it cooks, stir in the diced onions. Let them sauté together for about 6–8 minutes until the beef is browned and onions are soft. Drain any extra grease to avoid soggy egg rolls.

Once drained, return the beef mixture to the skillet. Stir in salt, pepper, Worcestershire sauce, ketchup, and mustard. Cook for another minute or two to combine flavors. Turn off the heat and let it cool slightly before mixing in the shredded cheddar cheese and chopped pickles. Stir until well blended.

Lay out the egg roll wrappers on a clean, dry surface. Place about 2 to 3 tablespoons of filling in the center of each wrapper. Fold the bottom corner over the filling, then fold in the sides. Roll it up tightly like a burrito, and use a little water to seal the edge. Repeat with all wrappers.

Make sure they’re tightly rolled to avoid bursting during frying. Don’t overfill or the wrapper might tear. Let them rest while you heat the oil for frying.

In a deep frying pan or pot, heat oil to 350°F (175°C). Carefully lower a few egg rolls into the hot oil, turning them occasionally to brown all sides. They’ll take about 3–4 minutes per side to turn golden and crispy.

Once they’re golden brown, remove them using tongs or a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Don’t overcrowd the pan—fry in batches for even cooking.

While the egg rolls cool slightly, stir together mayo, ketchup, pickle juice, and garlic powder in a small bowl. Mix until smooth. This sauce adds the final cheeseburger-like touch and is great for dipping.

Taste and adjust seasoning if needed. Add more pickle juice for extra tang or a pinch of salt for balance.

Serve the egg rolls warm with the dipping sauce on the side. They’re crispy on the outside and melty, savory on the inside—just like your favorite cheeseburger in a bite-sized snack. Great for parties, casual dinners, or just treating yourself.