Egg Rolls

• Heat the olive oil in a large heavy bottomed skillet over medium-high heat. Then add the beef and onion and cook for about 10 minutes until it's cooked through. Add the garlic and cook for 1 more minute. Drain any fat from the mixture.
• Add the salt, pepper, cheese, pickles and crumbled bacon to the beef mixture. Heat until the cheese is slightly melted. If you want the cheese to be more stringy in the mix. Only slightly melt 1 cup and add the remaining 1/2 cup spread across all the cheeseburger rolls as you roll them.

  Line a baking sheet with parchment and make sure you have a bowl of water next to you. Remove one egg roll wrapper from the pile, and cover the remaining wrappers with a damp paper towel to stop the edges from curling and drying out.
• Place the wrapper on a work surface with a corner facing you. Place 3 tbsp - 1/4 cup of cheeseburger filling on the wrapper, and fold the top corner down over the filling.

  Tightly roll the wrapper into a cylinder, tucking in the corners as you roll, like you would a burrito, until the wrapper completely seals the filling.

  Moisten the last corner with water, and finish rolling up so the moistened corner seals the egg roll. The filling should be fully enclosed.

  Repeat for all egg rolls, placing the filled egg rolls on the parchment-lined baking sheet, covered with a damp paper towel, while you finish making them all.
• Preheat air fryer to 380F and brush the outside of the egg rolls with olive oil. Place the egg rolls in the air fryer basket in a single layer with about an inch of space in between and air fry for 8-10 minutes, until brown and crispy, flipping halfway through.

  Remove the egg rolls from the air fryer, allow to cool slightly, and serve with burger sauce.
• While the egg rolls are cooking, prepare the burger sauce. Combine the mayonnaise, ketchup, yellow mustard, onion powder, and garlic powder in a small mixing bowl.