Preheat oven to 200C.
Lay Fischeon fingers on lightly greased or non-stick baking tray.
Spray on some oil on the Fischeon fingers.
Bake for 15-20 minutes or until crispy on the outside.
Dip rice paper in warm water to soften.
Just dip and rotate to dampen the whole rice paper, don't worry if it doesn't soften immediately.
It will soften once you are ready to roll.
Layer romaine, carrot, cucumber, rice vermicelli, and baked Fischeon.
Start rolling from the bottom, then bring in the sides and finish rolling upwards.
Serve immediately with Nuoc Cham.