To a small bowl, add the water and flour and whisk together to form a paste. Set aside for later.

To a large mixing bowl, add the salmon, carrots, cabbage, soy sauce, ginger, and garlic powder and toss to coat in the seasonings and evenly distribute the salmon and veggies throughout the filling. (see notes if using canned salmon)

Lay an egg roll wrapper out flat on a plate, cutting board, or clean counter. Add about 3 tablespoons of filling to the center of the egg roll wrapper, stretching on a diagonal from one side of the wrapper to the opposite side. Then, fold those two corners over the filling.

Next, grab an empty corner and fold it over the filling, tucking the tip underneath the filling, and rolling it over like a burrito. Use a little bit of water to seal the exposed corner of the egg roll. Repeat steps 5-7 until all of the filling is used up (usually about 8-10 egg rolls).

Cook your egg rolls using either the deep frying or air frying method below, and serve hot with Sweet Thai Chili Sauce (optional, see notes for more dipping sauce options).

Add oil to a large pot or saucepan, so that the oil is about 1 inch deep. Turn your heat source up to medium and monitor the temperature of the oil with a kitchen thermometer. Your target is to get your oil to 370-375°F.

Carefully drop your egg rolls into the hot oil, being careful not to overcrowd the pan. I usually fry 2 or 3 egg rolls at a time. Fry for about 3-5 minutes on each side, until both sides are golden brown.

Use a skimmer or sieve to remove the egg rolls from the oil and place them on a stack of 2 or 3 paper towels to soak up any excess oil.

Preheat your air fryer to 400°F and use oil spray to add a light, even coat of oil to the outside of your egg rolls.

Drop your egg rolls into the air fryer, leaving some room in between each roll. Air fry at 400°F for 12-18 minutes, flipping halfway in between (6-8 minutes on each side).