In the south, I've always eaten spring rolls made with rice paper. They are made so many different ways (sizes, fillings, fried vs raw), but the little ones we make here in the USA are not often eaten whole and plain in S. Vietnam. Instead, after they are fried, they are cut up and added to soups, or, after they are chopped up, they are once again wrapped in rice paper with mint and other herbs, meat balls, boiled eggs, sliced star fruit and cucumber. Then they are dipped in fish sauce. Kind of like a twice-wrapped spring roll. The way we eat spring rolls here, would seem odd to a vietnamese person, much like eating the sandwich meat and leaving behind all the bread, cheese, dressings and condiments would seem odd to us.