Preheat a skillet over medium heat and add about 1 tablespoon of oil. Sauté the minced onion for 3-4 minutes until it's translucent and fragrant.

Brown the ground beef in the skillet, breaking it up with a spatula. Cook for about 5-7 minutes, seasoning with salt and pepper.

Add minced garlic, Worcestershire sauce, and yellow mustard. Cook briefly for 1-2 minutes until the garlic is fragrant.

Drain excess grease from the beef mixture and transfer to a mixing bowl.

Combine the warm beef mixture with shredded cheddar cheese, diced pickles, and chopped green chile. Stir until the cheese melts.

Heat oil in a deep skillet or pot to about 350°F (175°C) for frying.

Fill each egg roll wrapper with about 2 tablespoons of the beef-cheese mixture, leaving a margin on each side.

Fold the bottom corner over the filling, tucking in the side corners. Roll upward, sealing the top edge with whisked egg white.

Fry egg rolls in batches for about 1-2 minutes per side or until golden brown and crisp. Drain on a wire rack or paper towels.

Serve immediately, paired with your favorite dipping sauces.