I was discussing them with the boss (ha!) last night and like I said, the wraps are like pancakes, aren’t they? So it makes sense that the batter would (should) produce something like a yorkshire pudding. I won’t risk trying them the first time when I’ve got a roast, I’ll do them before and if they’re ok, I’ll freeze them.
I saw something else last night, soaking raw poppadoms for a few seconds in water so they soften and using them as a spring roll wrapper. As long as you make sure they are the gram flour ones, I think some use rice flour. Looked interesting anyway.