1. Cook the beef and onions

Start by browning the ground beef and onions together in a skillet over medium heat. You want the beef fully cooked and the onions soft, but not too caramelized. Stir occasionally and break up the beef so you don’t get big chunks (unless you love a chunky filling). Once it’s cooked, drain any excess fat to avoid greasy egg rolls.

2. Flavor it up

With the beef off the heat, stir in the ketchup, mustard, salt, and pepper. This mix should remind you of the best burger you’ve ever had. Adjust the amounts based on your taste—want more tang? Add more mustard. Prefer it sweeter? Go heavier on the ketchup. Once seasoned to your liking, fold in the shredded cheddar and diced pickles while everything’s still warm. The cheese will start to melt just enough to bind the filling together.

3. Roll ‘em up!

Lay an egg roll wrapper flat on a clean surface. Add about 2 tablespoons of the filling to the center. Fold the bottom corner over the filling, then fold in the sides, and roll it up like a burrito. Seal the edges with a bit of water to make sure they don’t burst open during frying (learned that the hard way after a couple of cheese explosions!).

4. Fry to perfection

Heat your oil to 350°F and fry the egg rolls in small batches. Don’t overcrowd the pot—this can lower the oil temperature and leave you with soggy rolls. Fry each one for 3-4 minutes, turning occasionally until they’re golden brown on all sides. Drain them on paper towels and get ready for some crispy, cheesy goodness.