Reuben Egg Rolls

Instructions

1. Prepare the filling
   In a large mixing bowl, combine the chopped corned beef, drained sauerkraut, chopped Swiss cheese, Russian dressing, horseradish (if using), caraway seeds, and black pepper. Mix thoroughly until all ingredients are well incorporated.
2. Fill the egg rolls
   Place an egg roll wrapper on a clean work surface with one corner pointing toward you. Spoon about 3 tablespoons of the filling into the center of the wrapper. Fold the bottom corner up over the filling, then fold in the left and right corners. Roll upward, sealing the top corner with some egg wash. Repeat with remaining wrappers and filling.
3. Heat the oil
   In a large, deep skillet or Dutch oven, heat the vegetable oil to 350°F (175°C). Use a thermometer to ensure proper temperature, as oil that's too cool will make greasy egg rolls, and oil that's too hot will burn them.
4. Fry the egg rolls
   Carefully place 3-4 egg rolls into the hot oil, making sure not to overcrowd the pan. Fry for 2-3 minutes per side until golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
5. Serve
   Cut the egg rolls diagonally in half if desired and arrange on a serving platter. Garnish with chopped chives and serve immediately with extra Russian dressing on the side for dipping. For an authentic touch, add a small dish of deli mustard as an additional dipping option.