Corned Beef Egg Roll

Prepare the Filling: In a medium microwave-safe bowl, combine coleslaw mix, 3 tablespoons of water, salt, and pepper. Cover with a damp paper towel and microwave until lightly steamed (approximately 1 minute 30 seconds).

Combine Ingredients: Shred the cooked corned beef brisket. Add the shredded corned beef and Swiss cheese to the steamed coleslaw mixture. Stir well to ensure all ingredients are evenly combined.

Assemble the Egg Rolls: Fill a small bowl with the remaining 1/3 cup of water. Lay an egg roll wrapper on a clean, flat surface. Place about 1/3 cup of the corned beef filling in the center of the wrapper. Dip your finger into the bowl of water and moisten all the edges of the wrapper. Tightly wrap, roll, and seal the egg roll. Cover the assembled egg roll with plastic wrap to prevent drying. Repeat with the remaining wrappers and filling.

Heat the Oil: In a deep fryer or large Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350 degrees F (175 degrees C). Use a deep-fry thermometer to monitor the temperature.

Fry the Egg Rolls: Working in batches to avoid overcrowding, carefully place the egg rolls into the hot oil. Fry until golden brown, approximately 3 to 4 minutes, turning as needed to ensure even browning. Remove the fried egg rolls and place them on a paper towel-lined plate or sheet tray to drain excess oil (about 10 minutes).

Make the Dipping Sauce: While the egg rolls are cooling, prepare the dipping sauce. In a mixing bowl, combine mayonnaise, ketchup, sweet pickle relish, lemon juice, smoked paprika, and salt. Stir until well combined.

Serve: Arrange the cooled corned beef egg rolls on a serving plate and serve immediately with the creamy sweet pickle dipping sauce.