Yield: 8 servings (2 points per serving for blue, green and purple)
Preheat oven to 400 degrees F.
Chop the corned beef, then add it to a mixing bowl.
Add the sauerkraut to the mixing bowl and stir together with the corned beef.
Spray a baking sheet with no-stick cooking spray.
Lay out one egg roll wrapper and add 1/3 cup of the filling.
Roll up the egg roll wrapper starting by folding up the bottom, the sides, then rolling up from the bottom. Dab your finger in water and get the top of the egg roll rapper wet, then seal it. Add the egg roll to the baking sheet.
Repeat until all of the egg rolls are made.
Spray the top of the egg rolls with no-stick cooking spray.
Bake for 8 minutes. Take the egg rolls out and flip them. Continue baking 5-7 minutes or until golden brown.