Place the drained sauerkraut into a small skillet over medium heat, along with the sugar, caraway seed, and red pepper flakes; cook, stirring often, until all the moisture is removed from the sauerkraut and it is golden brown in color; reserve and let cool.

In a mixing bowl, add the chopped or shredded corned beef with the shredded Swiss cheese; add the cooled sauerkraut and gently combine well.

Set up a work station with the bowl of corned beef/sauerkraut mixture, egg roll wrappers, a small bowl of water, and a baking sheet or platter. I like to use a large sheet of parchment for my work surface for easy cleanup.

Place a single egg roll wrapper onto your work surface, one point toward you. Moisten all 4 of the edges with a bit of water on your fingertip.

Place about ¼ cup of the prepared filling onto the center of the egg roll wrapper, using your fingers to slightly compact the filling together in an elongated shape.

Lift the front point of the egg roll wrapper and fold it away from you over the filling, then fold in each of the two points on either side of the filling. Roll the egg roll away from you towards the top and final point, until the egg roll is a tightly wrapped little "package".

Press the final edge tightly to ensure the filling stays inside, then place onto the platter while you make the remainder of the egg rolls.

To Bake: Preheat the oven to 375 degrees F. Place the prepared egg rolls onto a greased baking sheet, at least 1 inch apart, then spray the egg rolls well with nonstick spray. Bake, uncovered, on the center rack of oven for approx. 15-20 minutes, or until the egg rolls are golden brown, crispy, and hot throughout.

To Fry: In a large skillet over medium high heat, add a bit of vegetable oil. When the oil is hot, add the prepared egg rolls, a few at a time, frying for 3-4 minutes per side, or until golden brown, crispy, and hot throughout.

To Air Fry: Place the egg rolls onto the greased air fryer rack, leaving some space around each one. Air Fryer at 385 degrees F. for 8-10 minutes, turning half way through the cooking time, or until golden brown and crispy.

Serve the warm egg rolls with dipping sauce on the side.

Combine all ingredients for the sauce in a small bowl and whisk together until smooth; refrigerate until ready to use.