In a large skillet over medium heat, cook the ground turkey or beef until browned. Add the chopped onion and garlic, cooking until the onion is softened.
Stir in the dill pickles, mustard, mayonnaise, vinegar, and tomato paste. Season with salt and pepper to taste. Cook for an additional 2-3 minutes, allowing the flavors to blend. Remove from heat.
Place an egg roll wrapper on a clean surface, with one corner pointing towards you. Spoon about 2 tablespoons of the meat mixture onto the center of the wrapper.
Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the edges with a bit of water. Repeat with the remaining wrappers and filling.
Place the egg rolls on a baking sheet lined with parchment paper, seam side down. Lightly spray the tops with cooking spray.
Bake in the preheated oven for 20-25 minutes or until the egg rolls are golden and crispy.
Allow the egg rolls to cool for a few minutes before serving. Optionally, you can serve them with additional mustard or reduced-fat Thousand Island dressing for dipping.
