Combine tuna, mashed potatoes, scallions, parsley, cilantro, feta, eggs, ground caraway, ground coriander, garlic powder, capers, salt, and pepper in a large bowl.

Mix well until all ingredients are mashed together and evenly distributed.

Pour canola or vegetable oil into a frying pan and heat over medium-high heat.

Open egg roll wrappers and keep them covered with a towel to prevent drying.

Place one wrapper on a flat surface and spoon approximately 3 tablespoons of the filling onto one half of the wrapper.

Fold the wrapper over the filling to form a triangle, sealing the edges.

Repeat the filling and folding process with the remaining wrappers and filling.

Carefully place the brika into the hot oil, ensuring not to overcrowd the pan.

Fry the brika until the top appears white.

Turn the brika over and continue frying until both sides are light golden in color and crispy.

Remove the fried brika from the oil and place them on a paper towel-lined plate to drain excess oil.

Transfer the drained brika to a clean serving plate and serve immediately.