I don't know for certain ... I use the dough found in the freezer section at the grocery -- you have to thaw overnight in the fridge, and only pull out the number of sheets you plan to use, keep them covered with a moist towel while you're sectioning and filling/rolling.
The sheets allow me to make a roll or two for entree, rather than the smaller, regular sizes that traditional egg rolls are served.
Yes I’m familiar with phyllo - I just hadn’t thought about it possibly being used for spring rolls - their texture is smoother than egg rolls - I’ll need to check into that.