Combine cheese, sauerkraut and corned beef in a bowl.
Lay out egg roll skins and place 2oz of mixture in the middle of each skin.
Wrap the sides of the skin around the mixture then roll forwards starting at the bottom.
Seal closed with water, and lightly dust with cornstarch.
Fry in oil @350 degrees for 4 mins.
Let cool, then cut in half and serve with Thousand island dressing