Finely chop the carrot and green onions for the egg roll filling.

Remove the crusts from the bread slices and flatten them with a rolling pin.

Drain the tuna thoroughly using a sieve to remove excess oil.

Beat the eggs and strain them to remove the chalaza. Mix with the chopped vegetables and cook in a pan to make an egg roll.

Cut the egg roll to match the size of the bread slices.

Place a slice of bread on plastic wrap, layer with cheese and the egg roll, and roll tightly. Let it sit for a while.

Once the egg roll has cooled, slice the sandwich into bite-sized pieces.