Cook the ground beef and onion in a frying skillet over medium heat. Add salt, pepper, and garlic powder. Cook until fully browned. Drain any excess fat.

Take off the heat and mix in the mustard, ketchup, pickles, and shredded cheese. Mix well and let the filling cool slightly.

Make a diamond form out of an egg roll wrapper. Two to three teaspoons of the filling should be spooned into the centre.

Fold in the sides after folding the bottom point over the filling. Roll it tightly, sealing the edge with water.

Repeat with the rest of the wrappers.

Heat oil in a pan over medium-high heat (about 175°C / 350°F). Fry the egg rolls two to three at a time for two to three minutes on each side, or until golden brown and crispy.

Place on a paper towel-lined plate to remove extra oil.