Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Break apart the salmon into flaked pieces, then transfer to a bowl. Add the teriyaki sauce and stir to coat.

Heat the sesame and canola oils in a large nonstick skillet set over medium-high heat. Add the ginger and cook, stirring, for 1 minute. Add the garlic and cook for 30 seconds.

Stir in the cabbage, carrots and white sections of green onions. Cook until the cabbage is wilted, 3 to 4 minutes. Stir in the rest of the green onions, jicama and salt.

In a small bowl, whisk together the egg and water.

Working with one egg roll wrapper at a time, lay the wrapper on a cutting board with one of the points facing towards you. Brush the egg mixture around the edges.

Scoop about 1 ½ tablespoon each of the salmon and cabbage mixtures in a line in the middle of the wrapper. Fold in the left and right corners of the wrapper, then roll up the wrapper tightly. Place on the prepared baking sheet.

Repeat with the remaining wrappers, and salmon and cabbage mixtures. Brush the tops of the egg rolls with the remaining egg mixture.

Bake until the egg rolls are golden brown, about 25 minutes.

Serve with the sweet chili sauce, if desired.