Wash the cucumbers in lightly salted water, then cut into thin strips. Quarter the pineapple and slice thinly lengthwise. Cut the mangoes into thin strips or slices.

Make the sweet and sour dipping sauce: Mix 2 tablespoons fish sauce, 2 tablespoons sugar, 1 teaspoon salt, 1 chopped red chili, a little lime juice, minced garlic, and 3 tablespoons water.

Arrange the tofu, Vietnamese pork roll, mango, pineapple, cucumber, egg strips, sausage, boiled pork, and fresh herbs on a plate. Separate the rice noodle sheets, add the fillings, and roll them up. Dip in the prepared sauce and enjoy.