Ready made springrolls skin is readily available from supermarkets. Thaw (if they are from the freezer) and gently separate the individual pieces ONLY when you are ready to wrap the springrolls. Otherwise, they harden and you can’t roll the sheets anymore. To solve this problem, just take a clean, moist towel and wrap them for a while to soften.
Place the fillings at the corner of the sheet. Note that the fillings must be very dry, i.e. no sauce dripping. To dry the fillings after cooking, just leave them on a percolator/sieve for the sauce to drip away.
Roll up the springroll like the above. Usually, I do not need to seal the endings with any water or egg.
If your fillings are dry, then, you can safely leave the rolled springrolls for a while before deep-frying. Otherwise, they will turn soggy and messy.
So, the basic tips are to maintain the springrolls skin/sheets in its soft and pliable state by wrapping them with moist, clean towels and to make sure that the fillings are absolutely dry with very little moisture.
Other than that, it is almost a fool-proof dish which is elegant and a party favourite.
I will share the recipe for the seafood fillings later. (‘cos I forget to upload the photos )