Prepare the sauce by combining carrot - a pinch of salt in a medium saucepot. Bring to a boil over medium heat. Reduce to a simmer and cook until the sugar has dissolved, stirring frequently. Add the cornstarch and water slurry and cook for 2 more minutes or until thickened. Remove from heat and set aside.

For the egg rolls, prepare filling by mixing together avocado - red onion. Season with salt and pepper. Position a wrapper with the corner pointing towards you. Spoon ¼ cup avocado filling onto the center of the wrapper. Fold the bottom corner up, ¼ of the way over the filling.

Brush beaten egg on the remaining edges of the wrapper. Fold in the side corners. Roll up and fold top corner over to seal. Repeat with remaining egg roll wrappers and filling.

Preheat frying oil to 350 degrees F.

Carefully drop egg rolls into the oil and fry until golden brown on all sides, about 3-4 minutes. Drain on paper-towel-lined plates. Slice egg rolls on a bias and serve with sauce.