In a small bowl, combine the mayonnaise, French dressing, sweet pickle relish, vinegar, mustard, garlic powder, onion powder, salt, and pepper.
Stir until smooth and well combined. Set aside.
2. Cook the Ground Beef:
Heat the vegetable oil in a skillet over medium-high heat. Add the ground beef and cook until browned and fully cooked, breaking it apart with a spatula as it cooks.
Add the diced onions and cook for an additional 2-3 minutes until the onions soften.
Drain any excess fat and season the beef mixture with a pinch of salt and pepper.
Stir in 2 tablespoons of Big Mac sauce (or to taste). Mix until the beef is well coated. Remove from heat and set aside to cool.
3. Prepare the Egg Rolls:
Lay an egg roll wrapper flat on a clean surface, with one of the corners pointing toward you.
In the center of the wrapper, add a few tablespoons of the cooked beef mixture.
Top the beef with a little bit of shredded cheese (optional), diced pickles, and a spoonful of shredded lettuce.
Drizzle a small amount of Big Mac sauce over the filling (be careful not to overfill).
Fold the bottom corner of the egg roll wrapper up over the filling, then fold in the two side corners. Roll the egg roll tightly to seal it, using a little water along the edges to help seal the wrapper shut.
Repeat with the remaining wrappers and filling.
4. Fry the Egg Rolls:
Heat about 2 inches of vegetable oil in a deep pan or fryer to 350°F (175°C).
Carefully place the egg rolls in the hot oil, a few at a time, making sure not to overcrowd the pan.
Fry for 3-4 minutes, turning occasionally, until the egg rolls are golden brown and crispy.
Use tongs to remove the egg rolls and place them on a paper towel-lined plate to drain any excess oil.
5. Serve:
Serve the Big Mac Egg Rolls with extra Big Mac sauce or your favorite dipping sauce on the side.
You can garnish with extra shredded lettuce and pickles if desired.
