Ingredients

• 1.5 cups shredded coleslaw mix
• 3 tablespoons water
• 0.25 teaspoons kosher salt
• 0.25 teaspoons ground black pepper
• 0.33 cups water
• 5 ounces cooked corned beef brisket
• 1 cup shredded Swiss cheese
• 8 eggs roll wrappers
• 3 cups vegetable oil for frying , or as needed

Instructions

1. 1 Stir coleslaw, 3 tablespoons water, salt, and pepper together in a medium microwave-safe bowl. Cover with a damp paper towel. Microwave until lightly steamed, about 1 minute and 30 seconds. Shred corned beef with hands or kitchen scissors; add to coleslaw mixture along with Swiss cheese. Stir until evenly combined.
2. 2 Fill a small bowl with remaining 1/3 cup water. Lay an egg roll wrapper on a clean work surface and top with about 1/3 cup of corned beef filling. Dip your finger into a bowl of water and wet the edges of the wrapper; tightly wrap, roll, and seal. Cover egg roll with plastic wrap to prevent it from drying out and repeat this process with remaining egg roll wrappers and filling.
3. 3 Heat oil over medium-high in a deep fryer or large Dutch oven until a deep-fry thermometer inserted in oil registers 350 degrees F (175 degrees C).
4. 4 Working in batches, fry egg rolls until golden brown, 3 to 4 minutes, turning if necessary to ensure even browning. Let drain and cool on paper towel-lined plate or sheet tray, about 10 minutes.
5. 5 While egg rolls cool, prepare dipping sauce by mixing mayonnaise, ketchup, relish, lemon juice, paprika, and salt together in a bowl. Place cooled egg rolls on a plate and serve with sauce.

Nutrition per serving