Combine sauerkraut, chopped corned beef or chicken , Swiss cheese, caraway seeds and half of the green onion in a bowl. Add a pinch of salt and pepper and mix thoroughly. Set aside.

Prepare Russian dressing by combining all ingredients in a bowl, mixing thoroughly and add to the sauerkraut mixture. Save some for dipping.

Take an Egg Roll wrapper and place it on a plate in a diamond fashion.

Place about 2-3 tbsp filling about an inch above the diamond point at the bottom.

Then take the point and roll around filling one full rotation so the point is firmly under the filling. Then fold in the sides, wetting the edge a bit and then continue to roll, wetting the final point to seal.

Beat the egg into a shallow bowl and combine the flour, breadcrumbs a pinch of caraway seeds, and a 1/2 tsp salt into a plate.

Once all the Egg Rolls have been made, heat the canola oil in a frying pan. Dip the egg rolls into egg, then flour mixture and then Pan fry the dumplings on each side for 2-3 minutes until they become nice and golden brown.

Take off the heat, uncover and let sit for 5 minutes before serving and serve with some Russian dressing.