Instructions

• Preheat a medium cast-iron pan or non-stick skillet over medium heat. Add 1 tablespoon vegetable oil and the finely minced 1/2 medium yellow onion; sauté until the onion is translucent.
• Add 1 lb ground beef to the pan and break it up with a wooden spoon. Season with salt and ground black pepper. Cover and cook, stirring occasionally and breaking the meat into smaller pieces, until the beef is browned and no longer pink.
• Stir in the 4 cloves minced garlic, 1 teaspoon yellow mustard, and 1 tablespoon Worcestershire sauce. Cook briefly until fragrant.
• Drain off excess grease and juices from the pan, then transfer the cooked beef mixture to a large mixing bowl.
• Add 1/2 cup shredded cheddar cheese and 1/2 cup diced pickles to the warm beef. Stir until the cheese is melted and the mixture is evenly combined. Let the filling cool slightly so it’s easier to handle.
• Place one egg roll wrapper (you have 13–14) on a clean work surface with a corner pointing toward you. Spoon about 2 tablespoons of the cheeseburger filling in a line along the center, leaving about 1 inch of wrapper clear on each side.
• Brush or dab the edges of the wrapper with the whisked egg white. Fold the corner nearest you over the filling and tuck it under. Fold the left and right corners toward the center, then roll the wrapper away from you to close and form the egg roll. Repeat with remaining wrappers and filling.
• In a deep skillet or heavy pan, heat olive oil for frying over medium heat until it reaches about 350°F or is hot enough for frying.
• Fry the egg rolls in batches, turning once, until golden brown on all sides, about 1–2 minutes per side. Remove cooked egg rolls and drain on paper towels or a rack.
• Serve the cheeseburger egg rolls hot.