Ingredients

corned beef
sauerkraut; drained
Kraft Swiss cheese; sliced
Dressing:
2 tbsp Heinz ketchup
1 tbsp Duke’s  mayonnaise
2 tsp sweet pickle relish
1 dash McCormick dried mustard
Egg roll wrappers

Instructions

Mix dressing ingredients in a small bowl.

Lay egg roll wrappers under damped paper toweling to stay moist, removing one at a time.

Lay wrapper flat, layer narrow slice of Swiss cheese diagonally in center of wrapper. Top with several teaspoons of meat. Drizzle sauce over the meat. Top with drained sauerkraut.

Fold sides of egg roll in, then top down over the roll. Wet around the outside of the final triangle with your fingers, then roll egg roll toward you until sealed.

Roll all egg rolls, then fry two at a time in preheated deep fryer until golden brown.