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1
Begin by adding the corned beef, cabbage, sauerkraut, and Swiss cheese to a large bowl, and mix until everything is nicely combined.
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2
Heat your oil on the stove to about 350 degrees F. During this time, make the eggrolls.
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3
Lay a wrapper out on your work surface with the points of the wrapper facing you, like a diamond.
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4
Take about 3-4 tablespoons of the filling mixture and place it on the wrapper, in the center but towards the corner that is closest to you.
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5
Fold the wrapper over, and tuck the mixture in, a bit tightly, and continue to roll the wrapper until you have a few inches of the wrapper exposed.
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6
With a pastry brush, brush the beaten egg onto the exposed part of the wrapper and then fold over the remaining edges, and properly seal.
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7
Repeat until all of the eggrolls are finished.
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8
This should make about 8-10 eggrolls.
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9
Carefully add about four of the eggrolls into your heated oil and fry for about 6-8 minutes, or until golden brown.
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10
Remove the eggrolls with some tongs, draining as much of the oil as possible, and allow to cool in a paper-lined strainer.
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11
Repeat with the remaining eggrolls.
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12
To serve, either slice them in half, exposing the surprise inside, or let your guests take a bite and find out for themselves how awesome these are.
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13
Serve with a side of thousand island dressing.
