1. Cook 1 lb of ground beef in a skillet over medium heat, stirring frequently to break it into small pieces until browned evenly.
2. Add finely diced onions to the cooked ground beef and cook until soft and fragrant.
3. Mix in onion soup mix, Worcestershire sauce, and optional seasonings like hamburger spice mix or garlic for added flavor, then season with salt and pepper.
4. Stir in shredded cheddar cheese and optional American cheese for a creamy, gooey filling.
5. Add diced pickles for tanginess and, optionally, diced grape tomatoes for a fresh twist.
6. Blend in mayonnaise and Dijon mustard to bind the mixture together.
7. Lay an egg roll wrapper flat on a clean surface.
8. Place a generous spoonful of the prepared filling in the center of the wrapper.
9. Fold the bottom corner of the wrapper over the filling, then fold in the sides and roll tightly.
10. Seal the upper corner of the wrapper with a dab of water or egg white for adhesion.
11. If deep frying, heat the oil to 350°F and fry the egg rolls until golden brown and crispy.
12. For pan frying, use enough oil to cover half the egg roll and fry each side until golden brown.
13. For baking, lightly mist the egg rolls with cooking spray and bake at 375°F for 14-16 minutes, flipping halfway through.
14. For air frying, spray the egg rolls with cooking spray and cook at 390°F for 8-10 minutes, turning after 5 minutes.
15. Serve with a tangy dipping sauce, such as Dijonnaise or homemade Big Mac sauce, for added flavor.