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In a large skillet, brown the ground beef over medium heat. Drain excess fat.
Add onion and garlic to the beef, cook until onion is translucent.
Stir in Worcestershire sauce, mustard powder, salt, and pepper. Remove from heat and let cool slightly.
Mix in shredded cheese and chopped pickles.
Lay an egg roll wrapper on a clean surface with a corner pointing towards you.
Place about 3 tablespoons of the beef mixture in the center of the wrapper.
Fold the bottom corner over the filling, then fold in the sides. Roll tightly towards the top corner, sealing the edge with beaten egg.
Repeat with remaining wrappers and filling.
Heat oil in a deep fryer or large pot to 350°F.
Fry egg rolls in batches for 2-3 minutes, until golden brown.
Drain on paper towels.
For the special sauce:
Mix all sauce ingredients in a bowl until well combined.
Refrigerate until ready to serve.
Serve the hot egg rolls with the special sauce for dipping and enjoy!