Lay wonton wrapper sideways with one corner pointing towards you.
About 1/4 of the way up the wonton, layer a small portion of shredded corned beef, followed by shredded Swiss cheese and then shredded cabbage. Do not overfill. Roll the wonton carefully, tucking in sides midway through the roll. Seal edges with egg wash.
Frying one filled wonton at a time - submerged in preheated oil for 4-5 minutes, turning once during cook time.
Remove from oil and transfer to wire rack to drip off excess oil. Cut into wonton to make sure it is fully cooked all the way through. If not, adjust your cook time slightly.
Fry remaining batch of wontons and plate and serve with Thousand Island sauce.
