Does anyone make their own spring/pancake rolls?

louisaL

I fancy giving these a go but there are so many variations of wrap to use.
I know I can go to an Asian supermarket to get spring roll wraps, alternatively I can use filo (which I'm thinking the wraps are but in the right size/shape) or alternatively the bbc food website has a recipe actually using the flat pancakes we have on shrove Tuesday and then deep fried.

So what would/do you use?

piecemeal

I have used Blue Dragon wrappers in the past, I think they are made from rice flour and currently have Mekong brand from a catering wholesaler which are rice (flour?) and tapioca starch. In each case you soften them for a few seconds in hot water, until they become pliable, not too long or they disappear. Have your veg/cooked meat filling ready, I often use two wrappers if they are just a few inches across, and keep the filling fairly thin. I deep fry them in oil and make sure they are really golden so are cooked through.