Prep the aromatics. Finely dice the onion and chop the pickles. Mince the garlic. Cut cheese slices into strips or shred your cheese. This makes assembly quick and tidy.

Cook the beef. Heat a large skillet over medium-high. Add ground beef and break it up as it browns. Cook until no pink remains, about 5–7 minutes. Drain excess fat if needed, leaving about a tablespoon in the pan.

Add flavor. Stir in onion and cook until softened, 3–4 minutes. Add garlic and cook 30 seconds. Season with salt, pepper, and smoked paprika. Mix in 1 tablespoon Worcestershire, 2 tablespoons ketchup, and 1 teaspoon yellow mustard. Cook 1–2 minutes until glossy and cohesive.

Finish the filling. Remove from heat. Stir in chopped pickles and half the cheese so it starts to melt into the beef. Let the mixture cool for 5–10 minutes so it doesn’t steam the wrappers.

Set up your station. In a small bowl, whisk the egg with a splash of water for egg wash. Lay out the egg roll wrappers, a plate for rolling, and a tray for finished rolls.

Fill and roll. Place a wrapper in a diamond shape. Add 2–3 tablespoons of filling in a log near the center. Top with a little extra cheese. Fold the bottom corner over the filling, then fold in the sides. Brush the top corner with egg wash and roll tightly to seal. Repeat with remaining wrappers.

Heat the oil. Pour 1–1.5 inches of oil into a heavy skillet or pot. Heat to 350–360°F (175–182°C). Keep a steady temperature for even browning.

Fry in batches. Gently lower 3–4 rolls into the oil. Fry 2–3 minutes per side, turning as needed, until deep golden and crisp. Don’t crowd the pan. Transfer to a wire rack or paper towels and sprinkle lightly with salt. Add sesame seeds while hot, if using.

Air fryer option. Spray rolls with oil and air fry at 390°F (200°C) for 8–10 minutes, flipping halfway, until crispy and browned.

Serve. Let rest 3–5 minutes so the cheese sets slightly. Serve with burger sauce, ketchup–mustard swirl, or thousand island. Enjoy warm.