I love either one, it all depends on who makes them/where I get them from that makes the final decision for me.
vietnamese has fresh rolls (pict one) and spring rolls (pict two) and then there is egg rolls (pict three). Fresh rolls has fresh ingredients and uses a hoisin sauce to dip the roll that may also have chopped peanuts on it. It's a great refreshingly cleansing type of appetizer dish (or meals if you have more than two of them). Very summer-y dish. The egg roll to me feels like a americanized thing, nothing to brag about, i find the skin too thick personally. The Vietnamese spring roll is very different from the chinese spring roll. I've made both from scratch (the ones with the meat feelings, not the cabbagey-carrot ones, so the REAL stuff). the Roll wrapper skin is the same for both in its type of material, but the legit vietnamese ones is smaller and wrapped to be much thinner as well. A Chinese spring roll is like double the size in thickness and 1.5 times bigger in length. The Chinese spring roll filling is cooked before wrapped in the skin. The vietnamese spring roll is wrapped with raw ingredients so it will need more time to cook (hence why it is a smaller roll because it's inside ingredients are raw and need more time). Also, Chinese spring rolls usually have bean sprouts, ground pork, etc. Vietnamese spring roll filling has taro, carrot, mok yee, onion, ground pork, vermicelli etc. with an egg added into it to bind the ingredients together. The taro is like a potatoey ingredient from the yam family and adds a new level of savouryness to the filling. After giving you all this information, for me myself, the best is a freshly made vietnamese spring roll. it's best if you make it yourself fresh, but you might be able to find a vietnamese restaurant who can make a good legit one if you look hard enough. But a lot of them just do the vegetarian cabbage carrot variety which really isn't a legit vietnamese spring roll. When i was a kid, we made a huge batch of these rolls and we'd dip them in the vietnamese fish sauce, sometimes roll them up with a lettuce and eat it like that (less greasy, less guilty, kekekekekke). I've made the Chinese one fresh and the vietnamese is still the best in my opinion.
@OP - You posted vietnamese summer rolls and not spring rolls? Anyway, I enjoy vietnamese spring rolls way more than eggrolls even though I'm chinese and I can tell you it has nothing to do with that
