Cheeseburger Egg Rolls

Sauté the beef and onions in a pan over medium heat for about 10 minutes, ensuring you break the meat apart into smaller pieces. Once cooked, drain the excess grease and move the mixture into a mixing bowl. Combine the beef with the shredded cheese, diced pickles, and mustard, stirring thoroughly.

Prepare a baking sheet by layering it with parchment paper. Keep a bowl filled with water on your prep station. Pull one wrapper out to use, and keep the remaining stack covered under a damp towel so they don't dry out.

Set a wrapper down with a corner pointing toward you. Deposit roughly 1/4 cup of the mixture near the bottom, then fold that corner over the filling. Roll it up snugly, folding in the sides as you go, until the filling is fully contained. Brush the final corner with water and press it down to ensure a secure seal that keeps the contents inside. Set the finished rolls on the prepared sheet and cover with a damp cloth as you prepare the rest.

Bring oil in a deep fryer or heavy pot to 365 degrees F (185 degrees C) using a thermometer. Carefully drop in 2 or 3 rolls at a time, frying for 4 to 5 minutes while flipping halfway through until they reach a deep golden brown. Use tongs to lift them out and place them on paper towels to absorb excess oil.