My Vietnamese friend was so happy to find this item on the menu- sounds like it’s not a common dish to find in Singapore. Essentially a platter of ingredients where you can make your own rolls (using either the rice paper or the lettuce). We both really enjoy the 2 types of fried fish cakes here- slightly crunchy skin and chewy filling. The fermented shrimp sauce (mam tom) is sufficiently pungent and savoury to go with the clean-tasting vermicelli and tofu. Love this!