Instructions:

1. Heat the vegetable oil in a large skillet over medium heat, making sure it reaches a temperature of about 375°F. While the oil is heating, place the sauerkraut in a colander and press out any excess liquid with a spatula.
2. Dice the corned beef and Swiss cheese, and combine them in a large bowl with the sauerkraut. Gently toss the ingredients together until they are well combined.
3. Lay an egg roll wrapper on a clean work surface in a diamond shape. Moisten the edges of the wrapper with water using your finger. Place 2 tablespoons of the corned beef mixture in the center of the wrapper, then roll the edge closest to you over the filling, tucking in the side corners as you roll. Repeat this process with the remaining egg roll wrappers.
4. Carefully fry 3 to 4 egg rolls at a time in the hot oil for 1 to 2 minutes, or until they are golden brown and crispy. Gently flip them to ensure they cook evenly on all sides.
5. Serve the Reuben egg rolls while they are still warm, accompanied by a side of Thousand Island dressing for dipping.