In a large bowl add corned beef, cabbage, Swiss cheese, sauerkraut and Russian dressing. Stir to combine. The mixture should be slightly wet but not soaking in Russian dressing. The dressing should just hold together the mixture.

Take out your egg roll wrappers and place one wrapper like a diamond in front of you.

Add a little bit of the corned beef mixture across the egg roll wrapper just a little below the middle. Make sure to leave about an inch on each side so you can fold in your corners.

Then fold up the bottom corner of the egg roll around the mixture and fold in the sides. Wet the edges of the showing egg roll wrapper (the top triangle part) and fold up tightly and set aside, seem side down. You want to roll the egg rolls so they are tight so they filling does not fall out while frying. This maybe take some time to get right but it's ok. You get tons of egg roll wrappers so just start over if it doesn't roll right.

Continue until all the filling has been used.

In high sided frying pan add about 1 inch of canola oil and set oven medium heat.

Once the oil has reached about 375 degrees F add in an about 3 egg rolls at a time and fry until golden brown on one side, flip and continue cooking until fully browned on the other side.

Note: The exact amount of egg rolls will depend on how much filling you stick into each egg roll. If you get more than 15 that is ok. Most egg roll packages come with a TON of wrappers!

For the mustard whisk all the ingredients together and serve with hot egg rolls.