1. Preheat your air fryer to 390°F (200°C) for about 5 minutes. This helps ensure a crispy shell right from the start.
2. In a large skillet over medium heat, cook the ground beef, breaking it apart with a wooden spoon. When it starts to brown, add the chopped onion and garlic. Stir and cook until the onion is translucent and the beef is fully cooked, about 7-8 minutes.
3. Season the beef mixture with smoked paprika, salt, and pepper. Stir in the dill pickle relish, then remove from heat and let cool slightly for 5 minutes. This step is crucial—too hot and the wrappers might tear when you fill them.
4. Once the mixture has cooled, stir in the shredded cheddar cheese until evenly combined.
5. Lay an egg roll wrapper on a clean surface in a diamond shape. Spoon about 2-3 tablespoons of the beef and cheese mixture onto the bottom third of the wrapper.
6. Fold the bottom corner over the filling, then fold in the two side corners snugly. Roll up tightly toward the top corner, sealing the edge with a little beaten egg to hold everything in place.
7. Repeat the process until all the filling is used, usually about 10-12 egg rolls.
8. Lightly spray the egg rolls with non-stick cooking spray—this is what gives them that golden, crispy finish in the air fryer.
9. Place the egg rolls in a single layer in the air fryer basket. Depending on your air fryer size, you may need to cook in batches.
10. Air fry for 8-10 minutes, flipping halfway through, until the wrappers are golden brown and crispy. Keep an eye on them; every air fryer runs a little differently.
11. Remove from the air fryer and let rest for a minute before serving. The filling will be hot and melty, so patience is key!

I remember the first batch Ouma and I made took a bit longer because we were so eager to eat them, but the wait was absolutely worth it. Mama Lou would have told us to savor every bite, and I still hear her voice when I take that first crispy, cheesy crunch.