Prepare the vegetables

• Dice the green bell pepper, red bell pepper and onion.
• Remove the skin from the salmon and chop it into small pieces.

Sauté the filling

• Heat the oil in a pan and add the garlic.
• Add the peppers and onion, then season with onion powder, garlic powder, black pepper, paprika and seasoned salt.
• Cook on low with the lid on until the vegetables are soft and dry.

Add the salmon and cream cheese

• Add the salmon to the pan and stir until cooked through.
• Season with a little more seasoned salt.
• Stir in the cream cheese until melted and combined, then remove from the heat and let cool.

Fill and roll the egg rolls

• Lay an egg roll wrapper on a flat surface and spoon some filling onto it.
• Moisten the edges with water and fold in the sides.
• Tuck and roll tightly to seal.

Fry the egg rolls

• Heat the oil for deep frying.
• Fry the egg rolls until golden and crispy, watching closely as they cook fast.
• Drain on paper towels.

Serve

• Serve the egg rolls hot with sweet chili sauce for dipping.