In a large bowl mix together the ground pork, carrots, garlic, onions, soy sauce, and sesame oil until well combined.
Heat 1 TBSP of the peanut oil in a large wok or pan over medium-high heat then add the pork mixture to the pan and cook, while breaking up the pork mixture, until the pork is cooked through, about 6 minutes.
Transfer the cooked pork mixture to a bowl and set aside.
Set aside a small bowl of water.
Working one at a time, Lay an egg roll wrapper out in front of you in the position of a diamond then place about 1/3-cup of the pork mixture in the center of the wrapper. Dip your finger in the water then rub the edges of the egg roll wrapper until the edges of the wrapper are damp. Fold the bottom corner of the wrapper up over the pork mixture then fold in the side corners and roll towards the top corner. Touch up the sides and make sure everything is sealed up tight then set aside and continue making egg rolls until you use up all the pork mixture.
Heat 2 TBSP of the peanut oil in the pan over medium-high heat until hot.
Place half the egg rolls in the pan and cook, turning occasionally, for about 3 minutes or until the egg rolls are brown and crispy all around.
Transfer the cooked egg rolls to a plate and set aside then heat the remaining 2 TBSP of peanut oil in the pan and cook the remaining egg rolls.
Serve the egg rolls with spicy mustard on the side for dipping.
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