Hi to all & Gier,

You would have better luck by using the special Spring Roll wrappers if they
are available.

They are made from the same pastry as used in Wonton wrappers , only a lot
larger.

My parents used a different and I think a better way by creating a very
thin pancake(crepe) cooked on one side only and the filling to be placed on
the uncooked side and then rolled up into a parcel and then into a deep
fryer.

This method keeps the pastry moist on the inside (much nicer)

Good Luck,
regards Ray