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1.
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Mix sauerkraut, pepperoncini peppers, corned beef, Swiss cheese and pepper in a medium bowl.
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2.
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Preheat oven to 400 F.
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3.
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Lay out 1 egg roll wrapper at a time with the point towards you like a diamond.
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Place 2-3 tablespoons of the filling in the bottom third of the wrapper.
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Fold the point closest to you towards opposite point but bring it in about 1/2 inch from the edge of the bottom layer.
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Work the skin back tightening up the ingredients in the egg roll.
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Now fold the sides up sealing with a little bit of water.
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Place just a tiny but of water on the edge that is still flat on the surface and tightly roll it into an eggroll shape.
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Place it seam side down on a plate.
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Continue until your corned beef mixture is all gone.
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Coat a large rimmed cookie sheet with olive oil.
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Brush egg rolls with olive oil and place them on the cookie sheet.
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Bake for 10-12 minutes or until golden brown.
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4.
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In separate bowl mix mayonnaise, ketchup and pickle relish.
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Serve with eggrolls.
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Notes: Keep the egg roll wrappers that you are not working with covered with a moist paper towel while you are filling them one by one.
