Step 1: In a large bowl, combine the finely chopped corned beef, well-drained and chopped sauerkraut, shredded Swiss cheese, Thousand Island dressing, and caraway seeds. Mix thoroughly until all ingredients are well combined.
Step 2: Lay one egg roll wrapper on a clean surface with a corner pointing towards you. Place approximately 1/4 cup of the filling mixture slightly below the center of the wrapper.
Step 3: Fold the bottom corner of the wrapper up over the filling. Then, fold the left and right corners inward towards the center, ensuring the filling is snug. Roll the wrapper tightly upwards towards the remaining top corner.
Step 4: Dip your finger in the beaten egg and lightly brush the top corner of the wrapper. Press gently to seal the egg roll securely. Repeat this process with the remaining wrappers and filling.
Step 5: Heat about 2-3 inches of vegetable oil in a large skillet or deep pot over medium heat to 350°F (175°C). Carefully place 3-4 egg rolls into the hot oil, ensuring not to overcrowd the pan.
Step 6: Fry the egg rolls for 2-3 minutes per side, or until they are golden brown and crispy. Use tongs to carefully turn them and ensure even cooking.
Step 7: Remove the fried egg rolls from the oil and place them on a wire rack set over a paper towel-lined baking sheet to drain any excess oil. Repeat with the remaining egg rolls.
Step 8: Serve the Savory Reuben Egg Rolls hot, ideally with extra Thousand Island dressing for dipping and a sprinkle of fresh parsley for garnish, if desired. Enjoy!