Cut open the mentaiko and extract the roe.

Remove the strings from the snap peas and slice them thinly at an angle. Cut the spring roll wrappers into thirds.

Mix cream cheese, mentaiko, and snap peas in a bowl until well combined.

Place 1/12 of the filling onto each piece of spring roll wrapper. Apply the flour-water mixture to the edges and fold into a triangle shape. Repeat to make 12 rolls.