By combining elements from this recipe and this recipe and the back of the egg roll package, I've made a healthier version of this pin (by baking, not deep-frying). I doubled the recipe, but here is the compilation of the instructions I followed:
8 ounces corned beef (ground or shredded)
6 ounces shredded Swiss cheese
1/2 cup sauerkraut, rinsed and drained
1/4 cup onion
12 to 15 egg roll wrappers
Preheat oven to 425°
Combine corned beef, cheese, sauerkraut and 1/4 cup onion and mix well. Place about 2 tablespoons of the mixture in the center of an egg roll wrapper. Roll up as directed on package, sealing edges with a little water.
Lightly brush egg rolls with olive oil, and place, seam side down, on a baking sheet coated with cooking spray. Bake at 425° for 10-12 minutes or until golden brown.