In a medium bowl, mix the whipped cream cheese with the salmon, lemon juice, sun dried tomatoes, artichoke hearts and capers.
Evenly distribute the salmon mixture between the egg roll wrappers (about 1/4 cup per wrapper). Dab the sealing edges of each wrapper with enough of the cornstarch mixture to moisten it but not enough to accumulate or bead. Fold the wrapper over and press the edges together as tight as possible around the filling but without letting the filling seep out. If folding the wrapper back over the top (like an envelope flap), dab the top side of the wrapper as well to get a good seal.
Heat the oil to 350 degrees F in a two-quart pot. Carefully place two egg rolls into the hot oil, avoiding splashing. Cook until deep golden and crisp.
Carefully remove the egg rolls from the oil. Drain on paper towels. Repeat until they are all cooked.