In a large skillet, fry the bacon until crisp. Remove from the pan and set aside to cool on paper towels.

Using the same skillet, sauté the onion and garlic in the bacon drippings until the onion becomes translucent and fragrant.

Add the ground beef to the skillet, breaking it apart as it cooks. Season with salt and pepper. Continue cooking until the beef is no longer pink. Drain excess fat.

Chop the cooled bacon into small pieces and return it to the skillet with the beef. Stir in the diced pickles and shredded cheese until the mixture is well combined. Remove from heat.

In a small bowl, whisk together the cornstarch and cold water to form a slurry. Place an egg roll wrapper on a flat surface and brush the edges lightly with the slurry.

Place approximately 3 tablespoons of the beef mixture along one edge of the wrapper, keeping the filling about ½ inch from the sides. Fold in the sides and roll tightly to seal. Repeat with remaining wrappers and filling.

Heat oil in a skillet to approximately 350°F, about ½ inch deep. Fry the egg rolls in batches, turning occasionally, until evenly golden brown. Transfer to a paper towel-lined plate or a cooling rack to drain excess oil.

Serve hot with dipping sauces such as ketchup, ranch, or a Big Mac-style sauce made with mayonnaise, ketchup, and pickle relish.