Viet huong looks great. Has there been a cha gio showdown thread like banh mi, taco etc ?

In my experience making egg rolls, looks like viet huong uses rice paper that contains tapioca flour resulting in those bubbly blisters. Harder to fry and brown but do it right and Texture is crunchy with slight chew from the tapioca.

This golden deli’s. It’s only rice flour hence no blistery bubbles. Texture is crunchiness that is delicate and shatters, without the chew. Easier to fry and brown but harder to find pure rice flour only paper.
Both great. Wheat paper egg rolls…meh. 
the lacy cha gio re is even harder to find… see dried banh hoi sheets but not in the size to roll up egg rolls. Plus in my experience eating them, they tend to be slightly greasier soaking up the oil.