I am planning on making some egg rolls this weekend and, looking
through my recipes, I'm not sure quite what to do about the wrappers.
I would like them to have a flaky, thin, crisp almost phyllo-like
texture; but the recipes I have don't look like they'd turn out that
way. They seem more like they'd be a won ton like wrapper with a
single, thicker layer. I also found a number of references to using
rice papers (banh trang) for wrappers and I suspect that might be the
thing I want to use to get the texture I'm after. Can someone a bit
more familiar with Asian ingredients confirm whether those would do
the trick and, if not, what would? Also, just out of curiosity,
anybody know what the difference is between and egg roll and a spring
roll?

Regards,
Tracy R.