The dough they are made from is basically an egg noodle dough, made from egg, salt, water and wheat flour. Commercially, they are of course made by machine.
They are thicker than Rice Paper or Spring Roll Wrappers. When cooked (as they always are, by deep-frying), they are heavier, more dense and chewier than Rice Paper is when cooked.
You can buy Eggroll Wrappers fresh or frozen. They are sold in packages ranging from 2 to 3 dozen.
You can also buy kosher ones.
Bring to room temperature before using. Keep moist while working with them with a damp towel or paper towel.
Refrigerate wrappers for up to 2 days, or freeze for up to 3 weeks.
Often referred to as “skins”. There is a very small amount of egg in an Eggroll Wrapper, hence the name in English.