Crack eggs into a mixing bowl and pass through a fine sieve to remove any chalaza (liquid without lumps is helpful in making egg roll successfully).
Add in onion, carrot, green onion, salt, black pepper, white pepper and whisk until combined.
Prepare K&N’s Pastrami Strips as per instructions on pack and slice the strips.
Heat a lightly greased frying pan. Pour in ½ egg mixture, add sliced K&N’s Pastrami Strips and over low heat cook it over until half done. Roll the omelet half way from the side to the middle. And move the egg roll to the right edge of the pan. If there is not enough oil, lightly grease the pan each time you roll up. And add in ¼ egg mixture to cover the left half of the pan, adding the prepared & sliced strips. Cook until half done. Roll again half way up from the right to the left and move the egg roll to the right side of the pan. Add in the remaining egg mixture with strips, cook until half done. Finally roll all the way up.
Transfer to a cutting board. When an egg roll is hot, it’s easily broken, so let cool before cutting. Slice into bite-size pieces. And serve.