Cheeseburger Egg Rolls

Instructions

1. Cook the beef mixture
   In a large skillet over medium-high heat, brown the ground beef until no longer pink, about 5-7 minutes. Add the diced onions and garlic, cooking until softened, about 3 minutes more. Drain excess fat if necessary.
2. Season the filling
   Reduce heat to medium-low. Stir in the Worcestershire sauce, ketchup, and mustard until well combined. Cook for 2 minutes to allow flavors to blend. Remove from heat and let cool for 10 minutes.
3. Complete the filling
   Once slightly cooled, fold in the shredded cheddar cheese and chopped pickles. The mixture should be moist but not overly wet. If needed, drain any excess liquid.
4. Fill the egg rolls
   Place an egg roll wrapper on a clean work surface with one corner pointing toward you (diamond shape). Add about 2 tablespoons of the beef mixture to the center of the wrapper. Fold the bottom corner up over the filling, then fold in the side corners. Brush the top corner with beaten egg and roll tightly to seal.
5. Prepare for frying
   Repeat with remaining wrappers and filling. Make sure all egg rolls are tightly sealed to prevent filling from leaking during frying. Heat 2 inches of vegetable oil in a deep heavy pot or Dutch oven to 350°F (175°C).
6. Fry the egg rolls
   Working in batches of 3-4 (to avoid overcrowding), carefully place egg rolls in hot oil and fry until golden brown and crispy, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
7. Serve
   Allow egg rolls to cool slightly before serving. Cut diagonally in half if desired and serve warm with thousand island dressing on the side for dipping.