The rice paper hack that fixed my egg rolls after a friend's comment

So I've been using spring roll wrappers for air fryer egg rolls for like 6 months. They came out fine, a little dry on the edges but I figured that was just how it goes. My buddy Dan watched me prep a batch last Friday and said 'dude, why are you using those thin ones? Get the thicker rice paper, the ones for fresh summer rolls.' At first I thought he was crazy because those are usually for cold stuff. But I tried it anyway with a 22 cm round sheet, brushed a tiny bit of oil on the outside, and ran them at 380 for 8 minutes. Night and day difference. The outside gets this nice crispy bubble texture and the inside stays moist. No more dry edges. Has anyone else played around with different wrapper thicknesses? I'm curious what else I'm missing.

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