These are remarkably similar to a dish Mom had me try at one of her favorite, although now sadly defunct, restaurants when she still worked in downtown Wilmnington. Total calorie bombs, these aren't for the faint of appetite!
2 Cups Cooked Corned Beef, chopped
1 Cup Cooked cabbage, chopped
1/2 Cup fresh sauerkraut
4 slices swiss cheese, diced
1/2 Cup Thousand Island Dressing
1 egg, beaten
2 Cups canola oil
Egg roll wrappers
In a medium bowl combine corned beef, cabbage, sauerkraut and swiss cheese. Mix lightly until combined.
Heat your oil to about 350 degrees. While oil is heating, make the egg rolls.
Lay one wrapper with the points facing you like a diamond. Brush with egg wash. Add another wrapper directly on top and brush again with egg wash. Place 3-4 tablespoons of the corned beef mixture on the wrapper closest to you. You can also add about 1 tsp. of the Thousand Island Dressing before closing up the egg rolls.
Fold both sides over toward the middle and push down filling towards you. Begin to roll from the bottom to form egg roll. The egg wash will seal the egg roll.
This should make about 8 egg rolls. Let egg rolls set for about ten minutes, covered with a damp paper towel. Carefully add about 4 egg rolls into the hot oil and fry for about 5-6 minutes or until golden brown. Remove and drain on paper towel. Serve with grainy mustard or Thousand Island dressing.
I loathe Thousand Island dressing, so I'd either eat them plain or with a good mustard.