In a large skillet over medium heat, cook the ground beef until browned, breaking it apart. Drain excess fat.

Stir in diced onions, chopped pickles, garlic powder, salt, pepper, ketchup, and mustard. Cook 2–3 minutes. Remove from heat and let cool slightly.

Add shredded cheddar cheese to the slightly cooled mixture and mix well.

Place one egg roll wrapper on a surface in diamond orientation. Spoon 2–3 tbsp filling near the center, fold bottom corner, then sides, and roll tightly. Seal with beaten egg. Repeat.

Heat vegetable oil to 350°F (175°C) in a skillet or deep fryer. Fry 2–3 egg rolls at a time for 3–4 minutes until golden and crispy.

Remove with a slotted spoon and drain on paper towels. Serve warm with ketchup or mustard.