In a large bowl combine the pork, carrot, onion, water chestnut, bamboo shoots, garlic, ginger, soy sauce, salt and pepper.
Stir mixture until thoroughly combined at this point you can cover and stick in the fridge over night.
I lay out about 10 wrappers at a time, roll the meat mixture into cigar shapes about finger thickness be reasonable-and the length of the wrapper. Roll and brush ends with beaten egg and finish the roll to seal.
Place seam side down on a cookie sheet and repeat until done.
Bake in a preheated 450° oven, turning once for around 20 minutes. They should be cooked through and the wrappers are golden brown.