In a mixing bowl, combine the chopped corned beef, sauerkraut, Swiss cheese, Dijon mustard, and garlic powder. Mix until well combined.

Lay an egg roll wrapper on a clean surface, with one corner pointing toward you. Place about 2 tablespoons of the filling in the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll it up tightly. Seal the top corner with a little water to ensure it stays closed. Repeat with the remaining wrappers and filling.

In a large skillet or deep fryer, heat oil to 350°F (175°C). You’ll need enough oil to submerge the eggrolls.

Carefully add the eggrolls to the hot oil, a few at a time, being careful not to overcrowd the pan. Fry for about 3-4 minutes, or until golden brown and crispy. Use a slotted spoon to remove them and place them on a paper towel-lined plate to drain excess oil.

Serve your Reuben Eggrolls hot with Thousand Island dressing for dipping.