"Eggrolls are thin coverings of unraised dough, wrapped around various meat, seafood and vegetable mixtures, then usually deep-fried". Usually found in the refrigerated Asian section of a supermarket (If they don't have in the supermarkets look in Asian or Chinese grocery stores. If you want to go to the trouble of making them...

Eggroll Skins

1 1/2 cups flour
1/2 teaspoon salt
2 eggs
1 1/2 cup water

1. Combine flour and salt.. Beat eggs lightly and blend in.

2. Gradually add water, beating in one direction to make a thin smooth batter.

3. Lightly grease a small skillet.

4. Beat the batter again; then pour 2 tablespoonsfuls into the skillet, tilting or roatating the pan so that the batter spreads thinly and evenly over the entire surface (Pour any excess batter back into the bowl at once to make the skin as thin as possible.)

5. When the dough shrinks away from the sides of the skillet, quickly pick it up (do not let it brown) and place on a tray. Cover with a damp towel.

6. Repeat process until dough is used up, lightly re-oiling the skillet (by rubbing surface with a piece of cloth or cotton soaked with peanut oil) each time.
Variation: In step 1, add 1 tablespoon cornstarch to the flour and salt.

Eggroll Skins (uncooked)

1 egg
2 cups flour
1/2 teaspoon salt
1/2 cup ice water

1. Beat egg; then combine with flour, salt and ice wataer. Knead until smooth and elastic. Cover dough with a damp towel and refrigerate 30 minutes.

2. Place dough on a floured board. Roll out with a rolling pin until paper thin; then cut in 6 1/2-inch squares. Yield about 12 skins.

Spring Roll skins are similar but do not use eggs.
I hope this helps :o)