In a large skillet over high heat, melt butter. Add cabbage and cook just until the cabbage starts to give off liquid & reduces in half. Season with salt & pepper to taste. Do not over cook; the cabbage should still remain crisp.
Refrigerate cabbage until completely cool (at least two hours).
Layer two egg roll wrappers on top of each other flat on a work surface.
Spread evenly 1 teaspoon each of Dietz & Watson® sandwich spread & stone ground mustard on each doubled wrapper.
Place 1/2 cup of the cooked cabbage. (If your cabbage seems wet, pat dry with a paper towel before adding to wrapper; otherwise the egg roll will fall apart.) Top with 3 ounces of the finely shaved Dietz & Watson® Corned Beef.
Heavily brush the edges of the egg roll wrapper with the beaten egg. Begin rolling the wrapper tightly around the filling. Halfway up, fold in the sides, then continue to roll the rest of the way. Repeat with remaining wrappers and filling.
Heat the oil to 350°F in a large, high-sided pot. Gently drop in the egg rolls and fry until golden brown and cooked through, about 5 minutes.
Remove and drain on a towel. Slice on a bias.
Serve with Dietz & Watson® Stone Ground Mustard for dipping.
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