How do I get my spring rolls crispy? I tried making spring rolls last night and for whatever reason they turned out soggy and I was generally disappointed.

I cooked them in about 5cm vegetable oil in a wok that was on a pretty high heat using generic spring roll "paper", but they just didn't crisp up. 

I have a feeling that maybe it was because my fillings were a little wet side (but not too much) but I'm a little stumped as to what has caused them to be soggy. 

Any tips on how I can get them to crisp up next time would be greatly appreciated
As Brendon mentioned, the oil needs to be very hot. Just test this by dropping a cube of bread into the oil. If it 'sizzles' and starts to colour, the oil is hot enough. Also, cook the spring rolls in small batches, say 2 or 3 at a time. Overloading the pan or wok won't help.