I am Vietnamese. Growing up, my mom would fry spring rolls wrapped in rice papers (its much thinner than egg wrappers and almost translucent). You probably had rice papers on Vietnamese Fresh Summer rolls.
For health reason, I don't fry my spring rolls and bake them instead! (hope mom doesn't read this!
You can saute your vegetables, drain off the excess liquid and let them cool. Wrap a tablespoon of the filling in egg wrappers
. Place the spring rolls on lined baking sheet with parchment paper and ****spray your spring rolls with PAM *****. Bake them in a preheated oven for about 15 minutes at 350 degrees. The spring rolls should come out golden brown and crispy. (never tried baking spring rolls wrapped in rice paper though, let me know if anyone tried it)