For the Filling:
For the Egg Rolls:
In a skillet over medium heat, cook the ground beef until fully browned. Drain excess fat.
Stir in onions, pickles, ketchup, mustard, salt, and pepper. Let it simmer for 5 minutes.
Remove from heat and let the mixture cool slightly. Stir in the shredded cheese until melted and gooey.
Lay an egg roll wrapper on a clean surface. Place about 2 tablespoons of the cheeseburger filling in the center.
Fold the bottom corner over the filling, then fold in the sides. Roll tightly to seal. Brush a little water on the remaining corner to close the roll.
Repeat until all wrappers are filled.
In a large skillet, heat oil to 350°F (175°C).
Carefully fry the egg rolls in batches until golden brown, about 3-4 minutes.
Drain on paper towels and serve hot with your favorite dipping sauce.
If you have leftover egg rolls, store them in an airtight container in the refrigerator for up to 3 days.
You can freeze uncooked egg rolls. Place them on a baking sheet in a single layer until solid, then transfer to a zip-top bag. Fry from frozen, adding a few extra minutes to the cooking time.
These egg rolls pair well with ranch dressing, barbecue sauce, or a spicy ketchup for dipping.
Find it online: https://www.chyachya.com/cheeseburger-egg-rolls/