Add the ground beef, garlic powder, paprika, kosher salt, and black pepper to a medium-sized skillet set over medium-high heat.

Cook, stirring often, and break up the meat until the meat is browned, about 5 minutes.

After it's browned, drain the grease.

Let the browned beef set aside until it is cool enough to handle (you don’t want it to melt the cheese), about 10 minutes.

Add the cooled beef to a large bowl along with the cheese, green onion, and pickles. Stir to combine.

Add about 1/4 cup of filling to the center of one egg roll wrapper.

Beat the egg in a small bowl with a splash of water to create an egg wash.

Brush the egg wash around the edges of the egg roll wrapper to create a seal.

Roll the wrapper into an egg roll (the same way you could roll a burrito) by folding the bottom point over the filling, then fold the left and right points into the center, and finally by rolling it upward to seal.

Lightly grease your air fryer basket with olive oil spray and add as many egg rolls as will fit. Make sure to place them seam side down so they don’t explode!

Brush the tops of the wontons with the egg wash and sprinkle with sesame seeds or flakey sea salt, if desired.

Cook at 400 degrees F for 5 minutes. Then flip the egg rolls over and cook for an additional 5 minutes.

Serve warm, with your choice of dipping sauce.

Store any leftover egg rolls in an airtight container in the fridge and reheat in the air fryer until warm (about 5 minutes at 375F).