Place an egg roll wrapper on a flat surface with one of the points facing towards you (it should look like a diamond). Place one slice of Swiss cheese in the middle of the wrapper, leaving a 1-inch boarder around the sides. Top with 2 ounces of corned beef. Spread 1/4 cup of the sauerkraut over the corned beef and top it with 2 tablespoons of the Russian dressing. Place another slice of Swiss cheese over the sauerkraut.

Brush a little water around all sides of the egg roll wrapper. Fold the bottom corner of the wrapper pointing toward you tightly up over the filling pushing out any air pockets. Fold the left corner in toward the center over the filling and then the right corner over the center so it looks like an envelope. Tightly roll the bottom up towards the top open corner to seal the egg roll. Brush with a little additional water if needed to seal the edges. Repeat this seven times with the remaining ingredients to make eight egg rolls.