Open the can of sauerkraut and rinse over the sink in a colander. Squeeze out all the water you can from the sauerkraut and allow to drain for a couple of minutes.

To make the thousand island sauce, combine all ingredients in the bowl of a food processor or blender. Puree the mixture until evenly combined. You can also whisk together the ingredients in a large bowl if you don’t have a food processor or blender. Set aside.

Add the chopped corned beef, drained sauerkraut, and swiss cheese to a large mixing bowl. Mix everything together with your hands (or a wooden spoon if you don’t want to get messy) until all ingredients are evenly incorporated. In a separate small bowl, mix together the water and cornstarch and set aside.

To wrap your egg roll, start with a clean, flat surface. Lay the wrapper so one of the corners is facing you (like a diamond). Add one Tbsp of the filling to the corner closest to you. Lift the bottom corner up and begin to roll away from you, making sure you tuck the corner under as you roll. Once you are halfway up the wrapper, fold in the left side and then the right side towards the center. Dip your fingers in the cornstarch and water mixture you made earlier and brush it over the two edges of the final corner. Finish the roll, brush a little more of the cornstarch mixture along the seam, and place seam-side down on a large plate. Make sure you roll the egg rolls VERY tightly. If they are too loose, they will fall apart when you fry them. Once all of your egg rolls are made, it's time to fry them. You can also freeze them at this point and save them to fry at a later time. Store in an airtight container and place a layer of parchment paper between each layer of egg rolls if you have to stack them.

To fry the egg rolls, fill a pot with 2-3 inches of canola oil. Heat the oil to 350 degrees. Gently add the egg rolls to the hot oil, frying no more than 4 at a time, turning occasionally. Fry until the egg rolls are golden brown, approximately 3 to 4 minutes total. Place on a plate lined with paper towels to drain and cool. Sprinkle with kosher salt to finish.

Serve with the thousand island sauce.