Add ground beef to the skillet. Season with garlic salt and black pepper and brown the meat. Drain excess fat, if any. Add ketchup and mustard and stir to combine.
Place a colander over a bowl or pan and add meat mixture, draining any excess liquid. Place drained meat on a baking sheet in a single layer to cool.
Place egg roll wrappers onto a flat work surface.
To the center of the egg roll wrapper, and two halves of cheese, and 1 tablespoon each of dressing, onions, and pickles.
Next add about an ounce of ground beef (or you can eyeball it, you want to distribute the beef evenly over 12 egg roll wrappers).
Using some water on your finger, wet all edges of the egg roll wrapper.
Fold two sides of the egg roll wrapper diagonally over the filling. Bring one open end over the filling, then use your fingers to tuck the end of the wrapper up and over the filling, tucking all the filling in as you go. Roll wrapper the rest of the way.
Preheat deep fryer to 375 F.
Fry for 7 minutes. Egg rolls will be browned and begin floating to the top.
Drain on paper towels.
If you want to add sesame seeds, sprinkle them on immediately after they come out of the oil.
Notes
It's best to use an oil with both a high smoke point and neutral flavor when deep frying. Vegetable oil, canola oil, or peanut oil are all good options when making egg rolls.
Don't confuse egg roll wrappers with wonton wrappers. Egg roll wrappers are sturdier and larger which makes them better for frying larger amounts of fillings.
Big Mac sauce is very similar to Thousand Island dressing, which is why we decided to keep it simple by using the premade stuff. However, if you would like to make your own homemade Big Mac sauce, pop over to our Big Mac Casserole post for the recipe and ingredients!