• In a medium skillet over medium heat, combine ground beef with cannabutter and onions. Season with salt and pepper and cook until no pink remains, 8 to 10 minutes. Remove from heat and drain.
• Place an egg roll wrapper on a clean surface in a diamond shape place a folded slice of cheese in the center. Top with approximately 3 tbsp cooked beef and chopped pickles. Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water. 
• In a large skillet over medium heat, pour oil up to 1 inch, and wait until it starts to bubble. Add prepared egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate and serve immediately.

BIG MAC DIP

• In a small bowl, whisk together mayonnaise, French dressing, vinegar, onion, and a dash of salt and pepper until smooth. Serve with egg rolls.