Mix ground meat, egg, seasoned powder, carrots and onion.
Divide into four equal parts.
Spread each portion onto one sheet of nori as you would when rolling sushi, starting with a thin layer closest to you and ending about 1-1 1/2" from the top end of the nori.
Refrigerate rolls to get them firm about 2-3 hours or freeze them if you are in a hurry.
Cut each roll into 10-12 slices, coat cut ends with breadcrumbs and fry until nicely browned.