Traditionally it was rice wrappers for sure. However, there are several issues with rice wrappers.

1. You need to soak them first, which adds an extra step in the preparation.
2. They don't brown as nicely so minus points on presentation.
3. They don't stay crunchy for very long and become soggy and chewy. You basically need to eat them within a few minutes of taking them out of the fryer.
4. Finally, and I think this is the most important point, rice wrappers tend to burst open when deep fried. This leads to hot oil entering the roll and overcooking the filling.

This is why most people/places have switched to egg wrappers.