So good, I didn't take pictures. But I did shoot one of my skillet after a scrubbing and good fry session - I can see myself in it.
The trick with these is practicing. Try it the way they show you on the box, then roll a few taquito-style, then fold the sides before you roll, then roll it like a...hand-rolled cigarette.
Oh yeah - it'll suck unless you use a thin skin - the ones that had a double layer were way too chewy.
The fried ones were done in a cast-iron skillet with vegetable oil high enough to go halfway up the egg rolls. I make fat egg rolls, apparently.
I also baked some in an oiled pan, and they turned out nice, but I flipped them too early. They require flipping to get GBD on both sides, but they've gotta be hard on the heat side to be worth flipping.