In a large skillet, heat over medium heat, adding 1 lb of ground beef. Cook for about 8–10 minutes, breaking it apart with a spatula, until browned. Drain excess grease.

Add ½ cup of diced onions to the skillet, stir gently and cook for 3–4 minutes until softened.

Stir in ½ cup of diced pickles, 1 tablespoon of ketchup, 1 tablespoon of mustard, and salt and pepper to taste. Cook for another 2–3 minutes.

Remove from heat and let cool for 5 minutes. Stir in 1 cup of shredded cheddar cheese until evenly distributed.

On a clean surface, lay an eggroll wrapper and place about 2 tablespoons of the filling in the center.

Fold the bottom corner over the filling, fold in the sides, and roll up tightly. Moisten the top corner with water to seal.

Repeat the assembly with remaining wrappers and filling. Keep wrapped eggrolls covered with a damp cloth.

Heat about 2 inches of vegetable oil in a deep frying pan to 350°F (175°C).

Carefully fry 3–4 eggrolls at a time for 3–4 minutes until golden brown, turning occasionally.

Remove from oil with a slotted spoon and drain on paper towels. Let cool slightly before serving.

Serve warm with optional pickles, ketchup, or mustard.