In a large skillet over medium heat, add the ground beef and break it up as it cooks.

Once the beef is browned (about 5-7 minutes), drain any excess fat.

Add the diced onions to the skillet and cook for an additional 2-3 minutes until translucent.

Stir in the diced pickles, ketchup, mustard, garlic powder, onion powder, salt, and pepper. Mix well and let it cook for another 2 minutes.

Remove from heat and let the mixture cool for a few minutes. Fold in the shredded cheddar cheese until evenly distributed.

Lay an egg roll wrapper on a clean surface with one corner pointing towards you.

Place about 2 tablespoons of the cheeseburger filling in the center of the wrapper.

Moisten the edges of the wrapper with water to help seal it.

Fold the bottom corner over the filling, then fold in the sides, and roll it up tightly towards the top corner.

Repeat with the remaining wrappers and filling to make about 20 eggrolls.

In a large skillet or pot, heat enough oil to cover the bottom by about 2 inches over medium-high heat until it reaches 350°F (175°C).

Carefully place a few eggrolls in the hot oil, frying in batches if necessary.

Fry for about 3-4 minutes on each side until golden brown and crispy.

Remove from oil and place on a plate lined with paper towels to drain excess oil.

Repeat with remaining eggrolls.

Arrange the eggrolls on a serving platter.

Serve with ketchup, mustard, or a creamy ranch dressing for dipping.