While lecithin is often used as an emulsifier (it's the 'magic ingredient' in Vegenaise) on the savory side of the kitchen, in the commercial bakery it's commonly used as a dough conditioner. It extends shelf life, allows products to be made with less fat, and makes the finished product softer. (it's a common ingredient in low-fat versions of baked goods) It is usually mixed in with the flour and other dry ingredients prior to adding fats or liquids. It's a really common ingredient, even King Arthur sells it in small bags to home bakers.
In this case, it probably helps make the wrapper easier to bite into or break cleanly, softening the thick dough just enough to prevent shattering. (ever had an egg roll just collapse on you after one bite?)
Here in the US, we have several TV shows that go inside factories and show various consumer goods and foods being produced. If there's any of these type shows in your country, you might want to search online lists of program topics to see if the factory has ever been on TV. Also, with the rise of social media, many companies will answer questions online. You might try asking them on FaceBook or Twitter.
