Heat oil in a cast-iron skillet until it reaches 375° F (190° C). Then, combine the corned beef, potato, carrot, and cabbage in a mixing bowl; season the mixture with salt and pepper. 2. Add ⅓ cup of the filling to the center of a wrapper, and roll it according to the instructions on the packaging. Repeat with the remaining ingredients. 3. Fry the rolls for 2-3 minutes until they turn a light golden brown- careful not to crowd the pan. Set them aside to drain on a paper towel or wire rack. 4. Allow the oil to come to temperature, and then repeat with the remaining rolls. 5. Serve with a Horseradish Cream Sauce, and enjoy!