Heat a splash of oil in a medium pan over medium heat. Add diced onion and sauté until soft and translucent, about 3-4 minutes.

Add ground beef to the pan with the onion. Break it apart while it cooks, seasoning with salt and pepper. Cover and cook until completely done, stirring occasionally.

Drain excess grease from the cooked beef and transfer to a mixing bowl while hot.

Mix in cubed or grated American cheese until melted and evenly distributed.

Fold in the diced dill pickles and adjust seasoning if necessary. Set the filling aside to cool slightly.

In a small bowl, whisk together mayonnaise, ketchup, yellow mustard, and pickle juice for the dipping sauce. Refrigerate until ready to serve.

Heat vegetable oil in a deep pot to 350°F.

Whisk the egg white and set up your rolling station with a cooling rack lined with paper towels.

Place an egg roll wrapper in a diamond shape on your work surface. Spoon about two tablespoons of filling across the center.

Fold the bottom corner over the filling and tuck it snugly underneath.

Seal the edges with egg white and roll tightly, folding in the side corners.

Fry the egg rolls in small batches in preheated oil, cooking about 4-5 minutes until golden brown.

Remove and place on a paper towel-lined rack to drain excess oil.

Serve warm with the prepared dipping sauce.