In a large skillet over medium heat, brown the ground beef for 5-7 minutes until fully cooked. Stir in diced onions, pickles, ketchup, mustard, garlic powder, onion powder, salt, and pepper. Mix until well combined, cooking for an additional 2 minutes.

Lay out the egg roll wrappers on a clean surface and spoon approximately 2 tablespoons of the filling onto the center of each wrapper. Fold the bottom over the filling, tuck in the sides, and roll tightly to seal. Use water to moisten the edges for a secure seal. Repeat until all wrappers are filled.

In a skillet, heat about 2 inches of oil over medium-high heat until it reaches 350°F. To test the heat, drop a small piece of the wrapper into the oil; it should bubble and float.

Carefully place 3-4 eggrolls in the hot oil, frying for 3-4 minutes on each side until golden brown and crispy. Use tongs to flip them halfway through cooking.

Once cooked, remove the eggrolls from the oil and place them on a paper towel-lined plate to drain excess oil. Allow to cool slightly before serving.