Make the Filling:
Preheat a medium cooking pan over medium heat. Add a tablespoon of oil and minced onion. Saute until onion is translucent.

Add ground beef to the pan and break it up as much as possible. Season with some salt and pepper, cover and cook until meat starts to brown. Stir well and make sure to keep breaking up all the meat clumps as it cooks. Drain off all the juices and place cooked meat into a mixing bowl.

Break up cheese and add it to the bowl. Mix until all the cheese is melted and evenly incorporated. Stir in pickles.

Make the Egg Rolls:
Heat up oil in a deep cooking pan, Dutch oven, or a fryer, to about 350°F degrees as you roll the egg rolls. Cover a wire rack with a paper towel to catch excess oil.

Gently whisk egg white and set it close to you. You will use it to rub the edges of the egg roll wrappers.

To roll the egg rolls: Place egg roll wrapper on a diamond. Spread about 2 tablespoons of cheeseburger filling in a line, leaving about an inch on each side. Gently and carefully, fold the corner that's closest to you over the cheeseburger mixture, and tuck under the filling. Fold both side corners toward center of wrapper, it will start to look like an open envelope. Dip your fingers in egg white and run it along the edges of the wrapper to seal better. Carefully roll up the egg roll.

Use metal tongs to place the egg rolls into the hot oil. Fry egg rolls in batches until golden brown, turning once the bottom side turns golden. Take them out of the fryer and onto the prepared wire rack.

Whisk all ingredients for the sauce until completely incorporated. Serve with egg rolls.