1 cup mayonnaise
4 tablespoons ketchup
2 tablespoon white vinegar
4 teaspoons sugar
4 teaspoons sweet pickle relish
2 teaspoon white onion, finely minced
1/4 teaspoon salt
¼ teaspoon black pepper
1/2 (8-oz.) block cream cheese, softened
3 tbsp. Russian dressing, plus more for serving
1 tbsp. prepared horseradish
3/4 lb. sliced corned beef, well chopped
1 1/2 c. shredded Swiss cheese
1/2 c. sauerkraut, drained
2 tbsp. freshly chopped chives
12 egg roll wrappers
Vegetable oil, for frying
In a medium bowl, mix together cream cheese, Russian dressing, and horseradish. Fold in corned beef, Swiss, sauerkraut, and chives.
Set an egg roll wrapper in a diamond shape in front of you and spoon 2 tablespoons (max) reuben mixture in the center. Fold up the bottom half and sides, then gently roll, sealing the seam with a couple drops of water. Repeat with remaining filling and wrappers.
In a large deep-sided skillet over medium heat, heat 1 inch oil until it starts to bubble, then, working in batches, add egg rolls and fry until golden, 1 minute per side. Drain on a paper towel–lined plate and let cool slightly. Repeat with remaining egg rolls.
Serve warm, with Russian dressing for dipping.