Irish Egg Rolls

Heat oil in deep-fryer to 375 degrees F, or, if pan-frying, in heavy skillet.

In bowl, mix together corned beef, cabbage, potatoes, carrot and onion. Season with salt and pepper to taste.

Lay the egg roll wrappers on clean dry surface a few at a time. Place about 1/2 cup of filling into center of each wrap. Roll up into logs according to the directions on the package. Wet the edge with water to seal.

Fry rolls a few at a time, turning as necessary, for about 5 minutes, or until golden. Remove from hot oil and drain on paper towels.