Heat oil in deep-fryer to 375ºF, or, if pan-frying, in heavy skillet.
In a medium bowl, mix together corned beef, cabbage, potatoes, carrot and onion.
Season with salt and pepper, to taste.
Lay the egg roll wrappers on clean dry surface a few at a time.
Place about 1/2 cup of filling into center of each wrap.
Roll up into logs according to the directions on the package.
Wet the edge with water to seal.
Fry rolls, a few at a time, turning as necessary, for about 5 minutes, or until golden.
Remove from hot oil and drain on paper towels.