• Line a baking sheet with parchment paper and set aside.
• Preheat the oven to 425℉.
• In a medium bowl, add all of the ingredients for the Russian Dressing. Whisk to combine until smooth and homogenous. Taste for seasoning and adjust as needed. Set aside.
• In a large bowl, add the corned beef, sauerkraut, Swiss cheese, and 2 tablespoons of the prepared Russian Dressing. Using a fork, mix to combine until the cheese and sauerkraut are evenly distributed.
• Fill a small bowl with water. Working on a clean cutting board, lay one egg roll wrapper down so it looks like a diamond, with a point facing you.
• Spoon 2 to 3 tablespoons of filling onto the lower third of the wrapper. Press the filling down gently so that it’s not in a mound. Dip your finger in the water and wet all four edges of the wrapper—this will help seal it.
• Lift the bottom corner up and over the filling, pulling it snugly to tighten the roll. Continue rolling once or twice until the filling is enclosed. Fold the left corner over toward the center, then the right corner, pressing to stick them to the wrapper.
• Finish rolling tightly all the way up to the top corner, sealing the egg roll completely. Place on the prepared baking sheet and repeat with the remaining wrappers.

Shallow Fry:

• In a large, deep non-stick skillet, add about 1/3 cup of avocado oil. Heat over medium to medium-high heat until the oil is hot but not smoking. Carefully add 5 to 6 egg rolls (seam side down) to the oil. Cook, undisturbed, for 60 to 90 seconds, or until the bottom is bubbled up and deeply golden brown. Use silicone-tipped tongs to flip, then continue to cook, rotating every 60 seconds, until the entire egg roll is golden brown, about 4 minutes in total. Transfer to a paper towel-lined plate. Repeat with the remaining egg rolls.
• Transfer the rolls to the prepared baking sheet and bake in the oven for 3 minutes. Remove from the oven and allow to cool for at least 5 minutes before serving.
• To serve, slice on a diagonal and serve with the remaining Russian Dressing.

Bake:

• Preheat the oven to 425°F and line a baking sheet with parchment.
• Assemble the egg rolls as directed above. Arrange them on the prepared baking sheet, seam-side down, and brush all sides generously with avocado oil.
• Bake for 12 to 15 minutes, flipping halfway through, until the wrappers are golden, crisp, and lightly blistered. If you want extra color, bake 1 to 2 minutes longer.
• Remove from the oven and let cool for at least 5 minutes before slicing and serving with the Russian Dressing.