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.
Ahh, now I see where you're coming from. Now you mention, yes, the phyllo is smoother, so it may well be the spring roll wrapper. As I say, browning it in the oven, I find it to be every bit as crispy, a good crunch, as deep frying the tradition egg roll wrapper.