1 egg roll wrapper on work surface with bottom corner pointing toward you. Spoon about 2 Tbsp. (30 mL) sauerkraut mixture just below centre of wrapper; top with 1 Tbsp. (15 mL) cream cheese and 1 oz. (30 g) meat. Fold bottom corner of wrapper about halfway to centre. Fold both side corners of wrapper over filling, then roll up tightly. Moisten top corner of wrapper with water; press firmly to egg roll to seal. Repeat with remaining ingredients.
In batches, in 350ºF (180ºC) oil 4 min. or until golden brown; drain.