Clean the oyster mushrooms and squeeze out excess water. If any pieces are large, tear them into smaller strips. Sauté the mushrooms until they're dry and slightly browned. When almost done, add a little vegetarian seasoning if desired.

Keep the tofu blocks whole and slice them into thin pieces about 1/4 inch (0.5 cm) thick. Fry until golden. Once cooled, cut into finger-sized strips, keeping the length. (If using vegetarian Vietnamese sausage, cut it into thin strips.)

You can choose one of two ways to make the vegetarian filling: 1) Mix the mushrooms with toasted rice powder. 2) Mix the fresh rice vermicelli noodles with toasted rice powder.

Cut the cucumber and pineapple into thin strips about 2–3 inches (5–7 cm) long.

To serve, wrap the prepared ingredients together in rice paper and dip in sweet and sour vegetarian fish sauce. To make the dipping sauce, combine vinegar, sugar, vegetarian fish sauce, and chili as usual. Add a little finely chopped pineapple for extra flavor. Make sure the sauce is bold and balanced—salty, sweet, sour, and spicy—not too watery, so the flavor stands out.