In a large bowl, combine shredded corned beef, sauerkraut, Swiss cheese, and green onions. Mix well until all ingredients are evenly distributed.

Take an egg roll wrapper, place about two tablespoons of the filling in the center, and fold the sides over. Roll tightly from the bottom up to seal.

Use a little water on your fingertips to moisten the edges of the wrapper to ensure they stay sealed during frying.

In a deep pan, heat vegetable oil to 350°F (175°C).

Carefully add your egg rolls to the hot oil in batches. Fry for about 3-4 minutes or until golden brown and crispy.

Once fried, use a slotted spoon to transfer the egg rolls onto paper towels to remove excess oil.