Fill a saucepan with enough cold water to cover the large eggs by about an inch. Bring the pot to a boil over medium-high heat, then cover and remove from heat. Let the eggs stand in the hot water for 12 minutes.

Once cooled under cold running water, peel and smash the eggs in a mixing bowl. Incorporate the mayonnaise, grated ginger, garlic, chopped scallions, and chili crisp, blending until creamy. If frying, fold in white cheddar and cornstarch.

Shape the egg salad mixture into 2-ounce patties. For optimal results, place patties on a lined plate and freeze for 15 minutes.

Heat a nonstick frying pan over medium-high heat, add a splash of canola oil, and fry the patties for 2-3 minutes per side until golden brown and crispy. Sprinkle a pinch of salt on each after flipping.

Prepare spicy mayo by combining mayonnaise and chili crisp in a bowl. Adjust chili crisp to your heat preference and mix thoroughly.

Warm dinner rolls in a heated pan or microwave, then fill each roll with a crispy patty, drizzle of spicy mayo, pickles, and fresh lettuce. Serve immediately.