In a spacious bowl, combine the softened cream cheese, crab meat, and shredded carrot. Mix until everything is well incorporated.

Place an egg roll wrapper on a clean surface with one corner facing you. Spoon a tablespoon of the crab filling into the center.

Fold the bottom corner of the wrapper over the filling and start rolling it toward the top corner. Before sealing, moisten the edges with a little water to ensure a tight seal.

Heat vegetable oil in a deep skillet or fryer over medium heat, ensuring enough oil to fully submerge the egg rolls.

Carefully place the egg rolls in the hot oil, frying until they’re golden brown and crispy on all sides, about 2-3 minutes.

Once done, remove them from the oil and let them drain on paper towels to absorb excess grease.

Serve hot with soy sauce on the side for dipping.