In a skillet on medium heat, cook cabbage and carrots for a couple minutes, then add cooked corned beef to heat it.

Add about 1/4 cup of filling to each egg roll wrapper.

Place water around the edge of the edges of the wrappers.

Fold the egg roll (photos in the post will help with this)

You can pan fry the egg rolls, deep fry them or bake them.

I pan fried them in a two tablespoons of oil, turning them to brown on all sides.