In a bowl, combine corned beef, cabbage, carrots, green onions, mustard, Worcestershire sauce, salt, and pepper.

Lay an egg roll wrapper on a flat surface with one corner pointing toward you.

Spoon 2–3 tbsp of filling onto the center of the wrapper.

Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal edges with beaten egg.

Heat oil in a deep skillet over medium-high heat.

Fry egg rolls until golden brown and crispy, about 3–4 minutes per side.

Remove and drain on paper towels before serving.