In a medium skillet over medium heat, add ground beef, garlic powder, salt, and pepper. Cook, stirring occasionally, until no pink remains, about 8 to 10 minutes. Remove from heat and drain excess oil.
On a clean work surface, set out 10 egg roll wrappers.
Working one at a time, top each with ¼ cup hamburger mixture, 1 tablespoon diced onion, 1 tablespoon diced pickle, and 2 tablespoons cheddar cheese.
To roll, first, wet the edges of the egg roll lightly with water, and then fold up the bottom corner to just over the filling and roll once.
Second, fold in the right and left corners of the wrapper to the center, lightly pressing to seal. (You may need to add more water to the edges and corners to help the wrapper stay folded.) It should now look like an open envelope.
Continue rolling until the filling is fully wrapped inside of the egg roll. Press to seal the edges.
Set the air fryer to 400°F.
Place the egg rolls into the basket of your air fryer. (Depending on the size of your air fryer, you may have to work in batches.) Spray the tops of the egg rolls with nonstick cooking spray and air fry the egg rolls for 3-4 minutes. Flip them over, spray again with cooking spray, and air fry for another 3-4 minutes, or until golden brown.
While the egg rolls are cooking, add mayonnaise, mustard, and ketchup in a small bowl and mix until well combined.
Dip the egg rolls in the dipping sauce and enjoy!