I do homemade eggrolls as well but use ground sausage or a beef mixture - then I use two wrappers because one sometimes seems too thin to withstand the process. Do you only use one wrapper per eggroll?
One’s always been enough for me, but maybe there’s a difference between brands? Or perhaps you’re stretching it over more filling than I do.
I make eggrolls, too. I saw a time saver on one of the cooking shows. Brown 1 lb. of ground pork or sausage with quite a bit of fresh garlic. Drain the fat if there is a lot. Put one bag of preshredded coleslaw mix and the bean sprouts in a large bowl. Add the HOT meat and mix until the cabbage wilts enough. Add whatever else you like in the stuffing. Roll em up and fry. (I got an idea from you two. Five spice will go on the meat after its browned next time.) And I find one wrapper is plenty. Like Nina said, 2 tablespoons of filling.