Well let me throw in my 2 cents - if its not too late. If you have an
Asian grocery store nearby pick up some lumpia wrappers (used in making
deep fried Philippine-style egg rolls). The lumpia wrappers are a bit
thicker than the rice paper wrappers but no where as thick as
traditional egg roll wrappers. I think they'll give you the light and
crispy texture you're looking for.

Keep the lumpia wrappers damp when you're using them and seal the edges
with water and a bit of cornstarch. Don't over fill them or they'll
split. After they're fried they taste great with hot, sweet Asian
chili sauce - yummy. And don't forget the cold beer to wash them down.

Good Luck,

Steve