I love these certain egg rolls I get in my city from a vietnamese eggroll place. They are so crunchy and with sweet sauce are to die for. I would love to know how to make an eggroll. My neighbor who is Japanese makes a good spring roll. Thinner than an eggroll. And I like those too. One day I'm going to invite her over to teach me how she makes hers. She uses alot of those clear noodles. The eggroll place uses more veggies but I think they have some clear noodles too. One time I tried to make some eggrolls and they were so SOGGY.. gross. I think my vegetables (cabbage,carrots) were too wet. I need to learn the nack for it! Any ideas or help??