In a large skillet, over medium heat, add ground beef. Cook for about 5-7 minutes until fully cooked and no longer pink. Drain excess grease.

Add diced onions to the skillet with the beef and cook for about 3-4 minutes until softened.

Stir in diced pickles, ketchup, mustard, salt, and pepper. Cook for another 2-3 minutes.

Remove from heat and let cool slightly before mixing in shredded cheddar cheese until well combined.

Lay an eggroll wrapper on a flat surface and place about 2 tablespoons of the filling in the center.

Fold the bottom corner of the wrapper over the filling, then fold in the sides and roll tightly, sealing with water.

Repeat wrapping process with the remaining filling and wrappers.

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

Carefully fry 3-4 eggrolls until golden brown and crispy, about 3-4 minutes, flipping occasionally.

Remove from oil and let drain on paper towels before serving warm.

Serve with optional extras like pickles, ketchup, or mustard for dipping.