Heat oil (amount depends on size of pot) in a large heavy bottomed pot or skillet. I use my cast iron skillet and about 3/4 of a bottle of vegetable oil.
Heat oil over medium heat to about 375 degrees.
Lay egg roll wrapper out in front of you like a square and moisten the entire inside outline with egg white.
Add a couple spoonfuls of corned beef to the bottom center then top with a spoonful of sauerkraut and two strips of Swiss cheese.
Roll the wrapper until the filling is covered and then fold in the sides and keep rolling tightly until sealed.
Place egg rolls seam side down on a plate.
Fry the egg rolls in batches, about 3-4 at a time.
Turn egg rolls after a minute and cook for another minute until golden.
Remove to a paper towel lined plate to drain.
Serve warm with a side of 1000 Island dressing for dipping.