Place beef, mushrooms, worcestershire sauce, soy sauce, fish sauce, salt, pepper, garlic powder, and onion powder into a non-stick skillet.

Cook over medium heat, breaking up the beef as you go, until the meat is no longer pink and the water from the mushrooms has evaporated.

Remove from the heat and drain any excess grease.

Stir in onions, pickles, mustard, and ketchup, then taste and re-season, if necessary.

Lay out one egg roll wrapper with a corner pointed toward you, brush the edges with water, then top with 1/4 cup of filling.

Top with two cheese stick halves, then fold one corner up over the mixture.

Fold left and right corners toward the center and continue to roll until sealed.

Set aside onto a clean work surface and repeat with remaining filling and wrappers.

Remove from oil, drain on paper towels, then serve with fry sauce for dipping!

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