Originally Posted by
Jaimito Cartero
Not necessarily using an egg wash to seal.
The only difference I know between the two is the wrapper. Certainly not edible paper, but very thin dough on the spring roll. A thicker, and rougher dough on egg rolls.
I think it is called rice paper but certainly isn't paper in the traditional sense. I don't know if it is possible to make the rice paper sheets at home because they are thin enough to be transparent. And you have to dip them in water to rehydrate. Egg roll & wonton wrappers are more of an actual dough.
and yes...just need to moisten the edge with water to seal.