Preheat your oven to 375F. Generously grease a baking sheet with cooking oil or spray, set aside.
Lay 1 egg roll wrapper flat on your workspace.
Spread about ⅛ of the corned beef in a single column, diagonally across the middle of the wrapper. Make sure to avoid about 2″ border around the edge of the wrapper.
On top of the corned beef, layer ⅛ of the sauerkraut, then top with ⅛ of the swiss cheese, again avoiding the border. Sprinkle with caraway seeds, if using.
Fold one corner of the wrapper across the filling layers, pressing down to the other side of the wrapper.
Use a pastry brush and some water to dampen the two side corners. Fold them in to the center, gently pressing excess air out from the filling as you go.
Apply a little water to dampen the remaining corner edges and roll the popper carefully towards that corner, sealing all filling in as you go.
Place your rolls on your well-greased cookie sheet, brush/spray with additional oil on top. Bake for 15 minutes, flip all of the rolls over, and bake for an additional 10-15 minutes.
Serve hot, with Thousand Island dressing for dipping!