**Instructions**
1. In a large skillet, brown the ground beef and chopped onion over medium heat, breaking up the beef with a spoon. Drain off any excess fat.
2. Stir in the shredded cheddar cheese, chopped dill pickles, ketchup, mustard, Worcestershire sauce, garlic powder, salt, and pepper. Cook for another 2-3 minutes, stirring until the cheese is melted and everything is well combined. Remove from heat and let cool slightly.
3. Lay an egg roll wrapper on a clean surface with one corner pointing towards you (forming a diamond shape). Spoon about 2-3 tablespoons of the beef mixture onto the center of the wrapper.
4. Fold the bottom corner over the filling, then fold in the two side corners towards the center.
5. Brush the top corner of the wrapper with the beaten egg. Roll the egg roll up tightly from the bottom towards the top corner, sealing it firmly. Repeat with the remaining wrappers and filling.
6. Heat about 2-3 inches of vegetable oil in a large pot or deep skillet over medium-high heat to 350°F (175°C).
7. Carefully place 3-4 egg rolls into the hot oil, being careful not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy.
8. Remove the egg rolls with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
9. Serve hot with your favorite dipping sauces!
**Short Tips**
* Don’t overfill your egg rolls, or they’ll be hard to roll and might burst during frying.
* Make sure the beef mixture is cooled slightly before filling the wrappers; this prevents the wrappers from becoming soggy.
* For a healthier option, you can bake these at 400°F (200°C) for 15-20 minutes, flipping halfway, until golden and crispy. Brush with a little oil before baking for best results.
* Feel free to customize your cheeseburger mixture with different cheeses, a sprinkle of bacon bits, or a touch of hot sauce for some kick!
