Mix up a sort of paste with the flour and water; you'll use this to seal the spring rolls as you wrap each one.

Prepare the spring roll wraps according to the package directions; for us, this just meant separating each wrap and placing them all in a loose pile.

Lay out a wrap on your cutting board or work surface.

Spoon about 2 tablespoons of chicken fried rice into the corner of the wrap.

Fold that corner over the mixture, folding the left and right sides in to form a more rectangular shape. Then roll the wrap to where it's wrapped pretty tightly but not tight enough to tear.

Dab a bit of your flour paste mixture to the tip of the wrap and finish wrapping tightly (but again, not tight enough to tear).

Repeat the above steps for each spring roll wrap.

You can use a pre-heated deep fryer, air fryer, or a pan with at least 1/2 inch of canola oil to fry the spring rolls.

Fry the spring rolls until each one is golden brown.

Remove and drain before serving. Tip: A new (clean) brown paper lunch bag works great for draining; you can also place a few paper towels on a plate and put your spring rolls on the towels to drain.

Serve while warm with your favorite sauce.