Step 1

In a large bowl, add the cream cheese, 3 tablespoons of the Russian dressing, and the horseradish and stir to combine.

Step 2

Add the corned beef, the Swiss cheese, the sauerkraut, and 2 tablespoons of the chives to the cream cheese mixture and fold to combine.

Step 3

On a flat, clean surface, lay out 1 of the egg roll wrappers in a diamond shape.

Step 4

Add 2 tablespoons of the corned beef mixture in the center. Fold up the bottom half and the sides of the egg roll wrapper, then gently roll and seal the seams with a couple drops of the water.

Step 5

Repeat the filling and folding process with the remaining ingredients.

Step 6

In a large, deep-sided skillet over medium heat, add 1-inch of the vegetable oil and heat until it starts to bubble.

Step 7

Working in batches, add the egg rolls to the oil and fry until golden, about 1 minute per side.

Step 8

Transfer the fried egg rolls to a paper-towel-lined plate to drain and slightly cool.

Step 9

Serve the egg rolls warm with the extra Russian dressing and garnished with the extra chives.