It seems to me that in North America, some Vietnamese restaurants use Chinese egg roll wrappers as opposed to rice paper (the same kind used for salad rolls) to wrap their spring rolls (cha gio) before deep frying.

So which is the authentic version? I am assuming the rice paper.

With so many Asian grocery suppliers and wholesalers in the major cities, why are some Vietnamese restaurants using Chinese style egg roll wrappers instead?

Even when I watch cooking videos on youtube, it seems like that some families prefer the egg roll wrapper to the rice paper wrapper.