• 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.

Nuoc Cham (Dipping Sauce)

• Mix warm water and sugar together until dissolved.
• Add all the other ingredients, and adjust to taste.
• Add more sugar if you want it sweeter, more lime if you want it more sour, and more fish sauce if you prefer it saltier.