• Rice Paper (spring roll wrap, not the stuff you buy in the freezer section)
• 1 teaspoon of Szechuan peppercorn
• A dash of salt
• 1/2 table spoon cayenne pepper
  1/2-1/4 table spoon of each:
• Smoked paprika
• Sweet paprika
• Chinese Five Spice
• Garlic powder

Seasoning mix in this recipe is to taste. You can make it as spicy as you want. These measurements will make it slightly spicy. If you want it spicier you can add more peppercorns and cayenne pepper.

1. Mix all the spices together and grind until peppercorns are close to a powder.
2. In a frying pan or wok heat some vegetable or canola oil. Make sure the oil gets really hot.
3. Cut up your rice paper sheets into triangles. Don’t cut them too small because they easily break.
4. Deep fry them in batches until they are crispy. They will not turn golden brown so do not leave them in the oil for too long. They should be ready in 2 to 3 seconds
5. Drain your fried rice paper on a paper towel.
6. While they are hot, toss the crisps in the seasoning mix. I like to shake them in a brown paper bag. A lot of the flakes will break during this, that’s why we didn’t cut them up super small.
7. Serve and eat right away