How to make it
Heat saucepan to low heat and cook the sauerkraut for 10 minutes until the liquid has dissolved. Add in the caraway seeds to the sauerkraut. Set aside to cool.
In a bowl, mix together the cooked corned beef, cooled sauerkraut and shredded swiss cheese.
Place a single egg roll wrapper on your work surface. Moisten the edges with water. Place about ¼ cup of your filling mixture onto the middle of the wrapper. Fold 1 corner over the filling then tightly and carefully wrap it up. Press edges to make sure they stay secure. Make as many as you can with the filling mixture you have.
Heat a deep skillet with vegetable oil. Once hot and ready to fry, add a couple rolls in at a time and fry for 3-4 minutes per side until golden brown and crispy. Place onto paper towels to drain off oil.
Serve right away with a side of Lee Kum Kee Sriracha Mayo for dipping.