Put the sauerkraut in a cheesecloth and squeeze vigorously until all of the liquid comes out. Transfer to a cutting board and chop finely.
Finely cut the shredded corn beef and add to the sauerkraut. Add the shredded cheese and mix everything until evenly distributed.
Set up a small bowl with water in it for moistening your egg rolls.
Place an egg roll wrapper with one point facing towards you in a diamond shape. Add a bit of water to the top and side points of the diamond. Scoop out about 1/4 cup of the meat mixture and compress it into a log. Place it the middle but a bit more towards you- about 2/3 of the way down the wrapper.
Starting with the bottom, roll the wrapper around the meat until covered, then fold the outside corners in and continue to roll until fully sealed.
Place on a baking tray lined with wax paper and cover with plastic wrap until all of the egg rolls are finished. Repeat with the remaining egg rolls.
When ready to fry, preheat your oil in a deep pot or deep fryer to 360 F. Once to temperature, add in the egg rolls a few at a time, turning once when they start to brown- about 4 minutes total or until golden brown all over. Drain on paper towels and repeat with remaining egg rolls.
Serve on a platter with little ramekins of thousand island dressing and assorted mustards.