In a large skillet over medium high heat, cook the ground beef and onions until almost done. (a little pink remaining)
Stir in mustard, ketchup, garlic powder, Worcestershire sauce. Stir to mix and continue cooking until no longer pink. Remove from heat.
Drain excess fat if desired. Season with salt and pepper to taste. Remove to a bowl.
Wrap the egg rolls:
Place a wrapper diagonally in front of you on a work surface.
Add a slice of cheese to the middle (place square in front of you so the corners don’t line up)
Place 1-2 tablespoons of beef mixture in the center of the egg roll. (I like to portion mine out in the pan sort of so I know I have enough for each of the 12)
Top with some of the diced pickles and a sprinkle of the sesame seeds.
Wet the edges with water and fold.
Start with the bottom corner folding up. Then tuck in the sides and roll up to seal.
Repeat until all are done.
Heat 1-2 inches of vegetable oil in a skillet over medium heat until temp reaches 375. (start a little higher as the temp will drop when you add the egg rolls to start with)
Fry on both sides until golden brown.
Remove to a paper towel lined plate or tray with a wire rack. Sprinkle with sesame seeds while having oil on them or they might not stick.
While the egg rolls are cooling down slightly, mix the sauce
Combine all the ingredients together in a bowl.
Serve with egg rolls.
Notes
Mix the sauce in a small bowl and chill before making the egg rolls so the flavors can develop.
Lay all the wrappers out and divide all the meat out on them to make sure you have enough for all 12.
Heat the frying oil slightly higher than 375F as the temperature will drop when you add the egg rolls.
Sprinkle the egg rolls with sesame seeds as soon as they come out of the oil or they won't stick to them.
Alternatively, you can add the sesame seeds to the inside of them.
Try to keep everything in the center of the roll for easier folding.
A couple drops of water are all you need to seal them. Too much and they get sticky and tear.