• 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!

Air Fried Version

• Preheat air fryer to 380 F.
• Spray the air fryer basket with nonstick spray. Arrange egg rolls in a the basket - as a single layer - and spray with a bit more oil.
• Air fry for 8-10 minutes - turning halfway - until golden brown and crispy.

Deep Fried Version

• Preheat your deep fryer to 375 F / “high” setting.
• Carefully add finished rolls to your deep fryer in small batches of 2-3 rolls at a time.
• Fry in the hot oil for 2-3 minutes, flipping halfway, or until browned to your liking.
• Use a slotted spoon to remove rolls from the oil, and transfer to a heat safe plate lined with paper towel. Blot excess oil with paper towels.