Reuben Egg Rolls - a popular Detroit snack!

Not sure how popular these are outside of metro Detroit, but we definitely get down with these around here. The beauty here is that you don't have to just use Reuben filling, but you could stuff these with whatever meat, cheese, and seasoning you have around the house!
Reuben Egg Rolls
Egg Rolls (8):
8 egg roll wrappers
Corn Starch (for prep surface)
1 beaten egg (to hold corner of folded wrappers down)
48 oz peanut oil (for frying)
Filling:
1 heaping Cup uncooked hashbrowns, patted dry
½ heaping Cup deli corned beef, diced
½ heaping Cup Sauerkraut, drained and patted dry
½ heaping Cup Swiss Cheese, shredded
½ White Onion, chopped
*All above are heaping to ensure enough filling for 8 egg rolls without making them too small*
1 tsp Carraway Seed (Optional)
Salt and Pepper to taste
Dipping Sauce:
¼ Cup Mayonnaise
3 Tbsp Ketchup
1 Tbsp Brown Mustard
1 Sweet Gherkin, finely chopped
Combine filling ingredients in bowl and mix well. Sprinkle corn starch onto prep surface and lay out egg roll wrappers. Put a well stuffed ¼ Cup of filling in the center of each wrapper. Shape filling to desired egg roll length and width. Fold wrapper over and around filling, using egg wash to help the corners stick down as needed. The wrappers will pick up some of the corn starch which will crisp up when fried.
Bring peanut oil to 360 degrees Fahrenheit in Dutch oven or other deep-frying vessel. There should be enough oil to cover the egg rolls entirely. Fry egg rolls for 5 minutes or until golden brown and crispy on all sides.
For the sauce, combine all ingredients in a small bowl and mix.
Serve egg rolls hot, with dipping sauce on the side.

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I grew up in Detroit and never seen that but it looks EXCELLENT and you made it look easy