Cook the Beef: In a large skillet, heat over medium heat, and add the ground beef. Cook for about 5–7 minutes, breaking it apart with a spatula as it browns. Drain excess grease.

Sauté the Onions: Add the diced onion to the skillet with the beef. Sauté for 3–4 minutes until softened and translucent.

Mix in Flavors: Stir in diced pickles, ketchup, mustard, along with salt and pepper to taste. Cook for 2–3 minutes until well combined.

Combine with Cheese: Remove from heat and incorporate shredded cheddar cheese, mixing thoroughly.

Assemble the Eggrolls: Lay an eggroll wrapper with a corner pointing towards you. Place 2 tablespoons of the beef and cheese mixture in the center.

Roll and Seal: Fold bottom corner over the filling, tuck it in, then fold in sides and roll towards the top corner. Moisten the top corner to seal.

Repeat the Process: Continue with the remaining wrappers and filling, laying them on a parchment-lined plate.

Heat the Oil: In a deep frying pan, pour vegetable oil and heat over medium-high heat until hot, around 350°F.

Fry the Eggrolls: Carefully place 3–4 eggrolls in hot oil. Fry for about 3–4 minutes until golden brown, flipping occasionally.

Drain and Cool: Remove cooked eggrolls and place on a plate lined with paper towels to drain excess oil.

Serve and Enjoy: Serve warm with extra pickles, ketchup, or mustard for dipping.