In a large saute pan over high heat saute the carrots with butter until softened, 3-4 min.
Add in the corned beef and sauté until the beef starts to crisp up like bacon.
Add in Potatoes and Cabbage continue to sauté until the Cabbage has fully wilted.
Cool the mixture before making the egg rolls.
Place the wanton on a dry surface in the shape of a diamond, with the bottom corner pointed at you. Place a live of filling near the bottom corner, with a little space at each end.
Tuck the bottom corner over the filling and under it, and make your first full roll.
Fold the right and left corners towards the center creating the shape of a envelope. Start rolling, tucking it nice and tight as you go (and air that is left in the egg roll will cause it to explode in the fryer).
Right before you finish the last roll, brush a little water on the wrapper and then finish the roll (the water will seal the egg roll).
Heat a pot or a deep fryer with vegetable or peanut oil to 350 degrees F. Fry the egg rolls until golden brown.
In a small bowl mix together sour cream, Horseradish and a little bit of water to thin it out. Season with salt and pepper to taste.
Once the egg rolls are done slice in half at a bias (a angle) and serve with Horseradish cream and yellow or brown mustard.