I was trying to make CHAGIO - Vietnamese fried spring rolls. We made it so easily when we lived in S Viet-Nam, but it seems so formidable trying to make it now. The wrappers seem to be different. The first couple of times I tried, the wrapper looked like a burnt plastic. They looked scary. I don't think they really used the rice and tapioca flour. I think they are foreign chemical - plastic. I gave it a year of rest. I retried it this time buying the wrapper that says for the fried spring roll. Yes, you could easily make them with the Chinese spring roll wrappers, but it's just not the same. Just for the crab Cha Gio served at one of the hole in the wall eatery in Cholon maybe a good reason to visit S Viet-Nam one of these days.
The results - I like the square Banh Trang ChaGio wrapper. Does it really matter?
Stir fry them all briefly. Add potato starch roux to coagulate them. There should be very little liquid.
All the filling ingredients are pre-cooked.