c cooked corned beef, diced
c Swiss cheese, shredded ¾ c sauerkraut, drained
(5 inch) egg roll or wonton wrappers
Preheat oven to 425F. In a medium bowl, mix corned beef, cheese, and sauerkraut. Spread ¼ c of the filling in a line in the center of each wonton wrapper, leaving the corners empty. Fold the bottom corner up over the filling. Moisten the unfolded edges of the wrapper with a little water. Then fold in the two sides. Finally, roll the egg roll towards the last corner to tightly wrap the filling. Place the egg rolls, seam side down, on a greased baking sheet. Spray the tops with cooking spray or lightly brush the tops with oil. Bake 20-25 minutes, until golden and crisp. Serve with homemade Russian dressing.