Lay out one of the egg roll wrappers like a diamond with points at the top, bottom, and sides.
Take one slice of Swiss cheese and cut in half. Place the cheese just below the middle point of the wrapper, horizontally.
Add some shredded corned beef on top of the cheese, approximately 2/3 of an ounce or 1.5 Tablespoons.
Add approximately 1/2 Tablespoon of sauerkraut on top.
Fold up the bottom point over the filling so it is snug against the bottom of the filling.
Snugly fold in the two corners on the sides, over the filling.
Roll the filling up toward the top point. Stop just shy of the point.
Wet the top point with a little water to help it stick and seal. Finish rolling the roll and place on a silicone mat lined baking sheet.
Repeat steps 2-9 for each roll.
Once all rolls are assembled and on the baking sheet, spray with a cooking spray.
Sprinkle the caraway seeds on top of the rolls (the spray will help them stick and also help brown the rolls).
Bake the rolls at 425F for approximately 20 minutes, or until the wrappers are a golden brown.
While the rolls are baking, make the sauce by combining the Thousand Island dressing, sauerkraut, and garlic powder in a small bowl. Season to taste with salt and adjust ratios as desired.
Serve the rolls warm with the sauce.
The caraway seeds are optional, but this is what will give you the rye flavor. If you do not have cooking spray, you can also lightly coat the rolls with some oil using a basting brush.You can typically find egg roll wrappers in the refrigerated section of your grocery store near herbs or other Asian items.