Make the egg rolls: Mix corned beef, sauerkraut and swiss cheese in a bowl. Place an egg roll wrapper on a clean surface oriented like a diamond. Scoop 2 tablespoons and place in center of eggroll wrapper.
In a small bowl add water. Brush the edges of the wrapper with the water. Fold the bottom of the wrapper up and over the filling, then fold in the sides and roll to seal. Repeat with the remaining ingredients to make 8 egg rolls total.
Fill a medium pot halfway with oil and heat over medium-high heat until the temperature reaches 375 °F (190 °C). Set a wire rack over a baking sheet.
While the oil is heating, make the horseradish mustard sauce: In a medium bowl, stir together the sour cream, horseradish and Golden Ale Mustard. Refrigerate until ready to serve.
Fry the egg rolls, 2–3 at a time, in the hot oil for 2–3 minutes, flipping occasionally to brown evenly. Transfer to the wire rack and season immediately with salt.
Serve the egg rolls hot with the horseradish mustard sauce for dipping.
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