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Heat large nonstick skillet over medium heat until hot. Add Ground Beef, onion, garlic and onion powder. Cook 8 to 10 minutes, breaking into ¼-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon into large bowl; drain if necessary. Stir in cheese, pickles, mustard, ketchup, salt and pepper.
Line shallow-rimmed baking sheet with parchment paper. Fill small bowl with water. Remove one wrapper from package; cover remaining wrappers with damp cloth to prevent from drying out. Place wrapper corner facing you. Spoon 2 tablespoons beef mixture evenly across center of wrapper, leaving 1-inch border on right and left sides. Fold right and left sides of wrapper over filling. Moisten bottom corner with water. Fold bottom corner up over filing and roll up tightly, sealing eggroll. Place eggroll on prepared baking sheet. Repeat with remaining wrappers and beef mixture.
Heat vegetable oil (minimum of 3-inches deep) in medium saucepan to 375°F. Fry in batches 4 to 5 minutes until internal temperature reaches 165°F; turning once. Remove eggrolls; drain 5 minutes on paper towels. Repeat with remaining eggrolls. Cut in half; serve with spicy ranch dressing, as desired.