Prepare all of the ingredients by dicing or shredding.

Heat a large non-stick skillet over medium high heat. Pour oil into skillet, when hot add cabbage and onion and cook until onions are translucent.

Add corned beef and cook stirring occasionally for about 5 minutes or until corned beef is hot.

Remove pan from heat and transfer mixture into a mixing bowl to cool. Once room temperature add thousand island dressing and cheese. Toss to mix.

Mixture is ready to use, or can be held in a covered container in the fridge for three to four days.

When ready to make Paddy Rolls, heat oven to 400°F, (use convection if you have it).

To assemble, place about 2 tablespoons of the corned beef mixture in the center of the egg roll wrap and fold into an egg roll.

Moisten the flap of the wrapper and roll to close.

Place egg rolls flap side down on a lightly oiled baking sheet.

Brush lightly with olive oil or spritz with cooking spray. Be sure to get all sides.

Place in hot oven for 10 – 12 minutes or until wrappers are golden brown.

Transfer to a wire rack to cool slightly before serving.

Mix all ingredients in a small bowl.