Mix shredded corned beef, cabbage, potatoes, corn, carrot, cilantro and onion in a medium bowl—season with salt and pepper to taste. Lay egg roll wrappers out on a clean dry surface a few at a time. Place about 1/2 cup of the mixture into the center of each wrap. Roll up into logs directions attached below. Wet the edge with beaten egg whites to seal.
Fry rolls a few at a time, turning if necessary, until golden, about 5 minutes. Remove from hot oil to drain on paper towels.
Serve with Pepper Mill Green Goddess dressing for dipping.
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