This is a simple recipe if you want to have a go at making homemade spring roll wrappers. Be sure to keep the dough chilled, as the egg will remain raw until the spring rolls have been cooked.
Spent ages rolling out thin. Looked great when filled. Crisped up lovely when deep fried but the end result was the texture was like wet cardboard when bit into. - 08 Nov 2013
Spring rolls are traditionally made from rice wrappers, not wheat. These are more like wonton wrappers that you would use for eggrolls or crab rangoons, which are traditionally made from wheat. - 16 Aug 2006 (Review from Allrecipes US | Canada)
I hate to say it, but these were terrible. When they were done they tasted like a deep fried pancake. Not very crunchy on the inside (and we rolled them thin!) Very bland, soggy, not very good at all. - 11 Oct 2007 (Review from Allrecipes US | Canada)