In a Skillet over medium heat, brown the ground beef. Season with Hamburger Seasoning, salt, and pepper. Drain excess fat.

Stir In finely chopped dill pickles, queso cheese sauce, and French dressing mix. Mix until combined and let cool slightly.

Lay out the egg roll wrappers. Spoon 2–3 tablespoons of the cheeseburger mixture into the center of each wrapper.

Fold and roll tightly, sealing edges with a little water.

Heat oil in a deep skillet or fryer to 350°F (175°C).

Fry egg rolls in batches for 2–3 minutes per side, or until golden brown and crispy. Drain on paper towels.

Mix Mayonesa, ketchup, and Dijon mustard until smooth. Serve alongside the egg rolls.

Serve and Enjoy: Plate the egg rolls with the dipping sauce and enjoy as a shareable appetizer, bar bite, or indulgent snack.