In a large mixing bowl, combine the chopped corned beef, shredded Swiss cheese, and thoroughly drained sauerkraut. Mix well to ensure the ingredients are evenly distributed.

Lay an egg roll wrapper flat on a clean surface with one corner pointing toward you (diamond shape). Place approximately 2-3 tablespoons of the filling mixture in the center of the wrapper.

Dip your finger in the water and run it along the edges of the wrapper to act as an adhesive.

Fold the bottom corner up over the filling. Fold the left and right corners in toward the center, creating an envelope shape. Roll the wrapper tightly away from you until sealed.

Repeat the process with the remaining wrappers and filling. Keep rolled egg rolls under a damp paper towel to prevent them from drying out.

Heat the vegetable oil in a dutch oven or deep fryer to 350°F (175°C).

Carefully place 3-4 egg rolls into the hot oil. Do not overcrowd the pot.

Fry for 3-4 minutes, turning occasionally, until the wrappers are golden brown and crispy.

Remove with a slotted spoon and drain on a wire rack or paper towel-lined plate.

Serve immediately with Thousand Island or Russian dressing for dipping.