Went to a Thai Cooking class in Nashville once...actually, three separate ones, but this one included the spring rolls.
Now, I haven't made my own yet, but I have the knowhow. ha At any rate, it's sort of like cabbage rolls and the cabbage leaf...just pliable enough to roll, but not so limp it tears apart. Unfortunately, that's probably one of those things you'll only get the knack of by trial and error.
Well, that's cooking for you. I prefer the spring rolls with basil over mint. But I love them, truly.
Do a couple of google searches...the other day, I actually came upon a TV show that someone had saved the file on (may have been through Wikipedia), and you could click on that and SHE showed you how to make them.
I just haven't gotten around to it. I go through phases...bigos...Ukrainian stews...Colcannon...Balnamoon Skink...fondue...egg rolls...just haven't actually sat down and done my beloved spring rolls. BUT IT WILL HAPPEN. I don't consider it tedious, given the obvious reward. Just not something I'd want to do every week. It's all in the prep time.