In a large skillet, cook the ground beef over medium-high heat, breaking it apart with a spoon, until browned and cooked through. Drain any excess grease. Add the finely chopped onion and cook for another 3-5 minutes until softened. Stir in the garlic powder, onion powder, salt, and black pepper. Remove from heat and let cool slightly. Once cooled, stir in the shredded cheddar cheese and chopped dill pickles (if using). The mixture should be well combined.

Lay an egg roll wrapper on a clean, flat surface with one corner pointing towards you (like a diamond). Place about 2-3 tablespoons of the cheeseburger mixture in the center of the wrapper, forming it into a log shape. Fold the bottom corner over the filling, tucking it tightly. Fold in the left and right corners towards the center. Roll the wrapper tightly from the bottom towards the top corner. Before sealing, moisten the top corner with a little water to help it stick. Ensure the egg roll is tightly rolled to prevent bursting during frying.

In a large, heavy-bottomed pot or deep skillet, heat about 2-3 inches of vegetable oil to 350°F (175°C). Carefully place 2-3 egg rolls into the hot oil, being careful not to overcrowd the pan. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy on all sides. Using tongs, carefully remove the egg rolls from the oil and place them on a wire rack lined with paper towels to drain excess oil. Repeat with the remaining egg rolls.

Serve the Cheeseburger Egg Rolls hot, with your favorite dipping sauces like ketchup, mustard, or a homemade special burger sauce. These are best enjoyed fresh and crispy. Watch them disappear quickly!