Add enough canola oil to your electric deep fryer, or large heavy duty pot, to fill to the indicated mark in the fryer or 4-5 inches deep in the large pot. While you are preparing the Reuben egg rolls, you will need to be heating the frying oil to 350* F.

In a large mixing bowl, mix together the chopped deli corned beef, shredded swiss cheese, sauerkraut and thousand island dressing until evenly combined.

In a small bowl beat together the egg and water to create an egg wash. This egg wash will help to seal the egg rolls for frying.

On a clean work surface, or large cutting board, lay out a single egg roll wrapper. The wrapper should be facing you in a diamond orientation (points at top and bottom) to make it easier to roll the egg rolls once filled.

Using a pastry brush, brush a light amount of the egg wash around all four of the outer edges of the egg roll wrapper. This is what will help seal the egg roll while frying.

To the center of the egg roll wrapper, add ¼ cup of the Reuben filling. Shape the mixture into a log approximately 2 ½ - 3 inches long and about an inch wide. The filling should not reach any of the outer edges of the egg roll wrapper.

Fold up the bottom point of the egg roll wrapper half way up to cover the filling.

Fold both of the (right and left) side points into the egg roll wrapper. The points should meet. Your wrapper should look like an open envelope at this point.

Starting at the bottom (the covered filling) roll up the wrapper, while tucking in the sides, until you have rolled up and sealed the Reuben egg roll.

Place the filled and rolled Reuben egg roll onto a large plate, or tray, and cover with a damp paper towel. The paper towel helps to prevent the egg roll wrappers from drying out before frying. Repeat steps 4-9 until all the Reuben egg rolls have been assembled.

To the basket of the electric deep fryer or a wire spider scoop, add 3-4 Reuben egg rolls. Gently lower the egg rolls into the hot oil and fry for 2 ½ - 3 minutes or until the egg rolls are golden and crispy.

Remove the fried egg rolls from the hot oil, while allowing excess oil to drip back into the fryer, and place the fried Reuben egg rolls onto a paper towel lined plate to drain off any excess oil. Repeat until all the Reuben egg rolls have been fried.

Add the Reuben egg rolls to a serving plate, along with a small bowl of additional thousand island dressing for dipping, and serve while the egg rolls are still warm.