Over medium heat, brown the ground beef and then crumble it in a large skillet. Drain the fat.
Bring to medium heat, then add half a packet of onion soup mixture. Stir in Worcestershire sauce and dijon.
Turn off the heat. Stir in the mayonnaise. Let cool.
While the oil is heating, heat approximately 1 and 1/2 inches of olive oil on medium heat in a heavy-sided skillet. Temperature should be around 350°F. I used light flavored oil (NOT extra rich!) Vegetable oil or peanut butter could be used.
In a wrapper for an eggroll, add about 2-3 tablespoons filling. Fold in the edges and roll. (See photos.) You can dip your fingers into water to seal the edges of each roll. Cover them with tea towels to stop them drying out if you don't have hot oil.
Toss a few egg rolls into the oil. Cook for approximately 2 minutes. Then flip them if necessary. Continue to fry them for another 1-3 mins, or until they are lightly golden brown. You can expect them to continue darkening after you remove them from oil.
Move the egg roll to a paper towel-lined plate. Continue to fry until they are all fried.
Combine mayo, mustard, ketchup, some mustard, and Sriracha (or any other hot sauce) in a small bowl. It didn't matter how much I measured, as it turns out you can use any combination of these ingredients. All you have to do is mix it up and it'll be delicious.
Serve hot egg rolls! Take them one at a time.
I use the remaining oil to clean up any spillages. I put the bottle of oil in the sink, then get someone else to hold a funnel above the top. Then, place a mesh strainer under the funnel. You can put the oil back into the bottle and label it "Frying Oil." Once you are done with making donuts, or any other fried food, keep it in your cupboard. I usually use my oil 2 to 3 times before disposing.