Step 1

Preheat oven to 425F.

Step 2

In a medium bowl, mix corned beef, cheese, and sauerkraut.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Bake 20-25 minutes, until golden and crisp.

Step 7

Serve with homemade Russian dressing.