Combine corned beef, cheese, sauerkraut and onion in a bowl. Spoon about 2 tablespoons of mixture into the center of each egg roll wrapper. Fold sides of wrapper in and roll up egg-roll style, sealing edges with water.
Heat oil to 350° in a deep saucepan. Deep-fry rolls a few at a time until golden on all sides, 3 to 4 minutes. Remove from oil with a slotted spoon; drain on paper towels.
Serve warm with salad dressing for dipping.
Makes 15 to 20.
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.