In a small white ramekin or mixing bowl, combine the mayonnaise, ketchup, pickle juice, and black pepper flakes. Whisk vigorously until the mixture transforms into a creamy, pale pinkish-orange dipping sauce. Chill in the refrigerator.

Heat a large skillet over medium-high heat. Add the 1 lb (450g) of ground beef, breaking it apart into crumbles. Cook until browned, about 6-8 minutes. Drain excess fat.

Stir in the kosher salt, garlic powder, and onion powder. Remove from heat and let cool slightly before mixing in the bright orange cheddar cheese and tiny diced green pickles.

Place an egg roll wrapper as a diamond. Spoon 3 tablespoons (45g) of filling onto the bottom third. Fold the bottom corner over, tuck in the sides, and roll up tightly.

Dip your finger in cold water and moisten the top corner to seal the egg roll completely. Repeat for all 12 wrappers.

Heat 4 cups (960ml) of vegetable oil to 350°F (175°C) in a Dutch oven. Fry 3-4 egg rolls at a time for 4-5 minutes until blistered and golden-brown. Drain on a wire rack, cut on a diagonal, and serve.