1 pound ground beef
1 small onion, chopped
salt, pepper to season
2 tsp garlic powder
1 Cup chopped dill pickles or dill pickle relish
2 Cups shredded cheddar cheese
2 Tablespoons prepared yellow mustard
1 (16 ounce) package egg roll wrappers
Oil for frying
ketchup or your favorite sauce for dipping
Cook the ground beef and onions seasoned with salt and pepper in a skillet, breaking up the beef into crumbles as it cooks. Transfer to a bowl and let cool.
Stir in the garlic powder, chopped pickles, shredded cheese and mustard and mix together well.
Line a baking sheet with parchment paper. Place a bowl of water next to your work surface.
Place an egg roll wrapper on your work surface with a corner facing towards you.
Place about a 1/4 cup of the filling on the wrapper, and fold the top corner down over the filling. Tightly roll the wrapper into a cylinder, tucking in the corners as you roll, until the wrapper completely encloses the filling. Moisten the last corner with water to seal the egg roll tightly.
Heat the oil about 1/2 inch up the sides in a skillet or place in a deep fryer at 365 degrees. Place a handful at a time into the hot oil and fry for about 4-5 minutes, turning the egg rolls over once, until golden brown.
Remove and place on paper towels to drain.
Serve with ketchup, or your favorite sauces.