[MozarkDawg]

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.

[WhyisaTexasgirlinPA]

And a great savings of calories - thanks!