In a skillet over medium heat, sauté 1 pound of ground beef with 1 finely chopped onion until browned and onion is translucent, about 7–10 minutes. Add 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and season with salt and pepper. Let the mixture cool slightly before assembling the rolls.

Fill a shallow dish with warm water and soak each rice paper wrap for 15 to 20 seconds until softened. Remove wraps and lay them flat on a clean towel.

On each soaked rice paper wrap, add a layer of cooled beef mixture, followed by cheddar cheese, shredded lettuce, and sliced pickles. Fold the sides inward, then roll tightly from the bottom to seal.

Preheat your oven to 190°C (375°F) while you finish assembling. Line a baking tray with parchment paper, arrange rolls seam-side down, and bake for 20-25 minutes until golden and crisp.

Remove the rolls from the oven, allow to cool slightly for about 5 minutes, and serve warm with low-sugar ketchup or dipping sauce.