Preheat and prep. Set your air fryer to 380°F (193°C). Finely dice the onion and chop the pickles and cheese. Beat the egg with a teaspoon of water and set aside.

Cook the beef. In a large skillet over medium-high heat, cook the ground beef, breaking it up as it browns. Add the diced onion and cook until softened, about 5–6 minutes. Stir in garlic during the last minute.

Season it. Drain excess fat if needed. Stir in Worcestershire sauce, a pinch of salt, and black pepper. Cook 1 more minute to let flavors meld. Remove from heat and let it cool for 5 minutes so the wrappers don’t get soggy.

Add the “burger” flavors. Mix in ketchup, mustard, mayonnaise, and chopped pickles. Fold in the cheese until just combined. The residual warmth should soften the cheese slightly without melting it into a sauce.

Assemble the egg rolls. Place a wrapper on a clean surface like a diamond (one corner pointing toward you). Spoon 2–3 tablespoons of filling across the lower third, leaving room at the edges.

Roll and seal. Fold the bottom corner over the filling, tuck the sides tightly, then roll up. Brush the top corner with the egg wash and press to seal. Repeat with remaining wrappers and filling.

Oil lightly. Spray the tops and bottoms of the egg rolls with cooking oil for even browning. Don’t drench them—just a light coat is enough.

Air fry in batches. Arrange egg rolls in a single layer in the air fryer basket without touching. Cook at 380°F for 6–8 minutes, flip, spray again lightly, and cook another 4–6 minutes until golden and crisp.

Rest and serve. Let them cool for 2–3 minutes. Serve with extra ketchup, mustard, or a quick burger sauce (equal parts mayo and ketchup, a splash of pickle juice, and a pinch of paprika).