Prepare the Rice Paper and Seaweed:

1. Cut Mama San Sushi Seaweed Sheets into smaller pieces, about the size of your palm.
2. Separate rice paper sheets.

Rolling:

1. Take one sheet of rice paper and place a piece of seaweed in the center.

Fold and Seal:

1. Fold the rice paper around the seaweed, creating a small parcel. Seal the edges by dampening the rice paper with a little water and pressing the edges together.

Deep Frying:

1. Heat vegetable oil in a deep fryer or a large, deep pan to around 180°C
2. Carefully place the rice paper and seaweed parcels into the hot oil, frying until they become golden brown and crispy, usually taking about 1-2 minutes. Fry in batches to avoid overcrowding.

Draining and Seasoning:

1. Use a slotted spoon to remove the parcels from the oil and place them on a plate lined with paper towels to absorb any excess oil.
2. While the parcels are still hot, sprinkle them with salt to taste.

Cooling:

1. Allow the Deep-Fried Rice Paper and Roasted Seaweed parcels to cool slightly before serving.

Serve:

1. Arrange the parcels on a serving plate and serve them as a crunchy and flavourful snack.

Optional Dipping Sauce:

Prepare a dipping sauce using soy sauce or a sauce of your choice for additional flavour.

Enjoy:

Enjoy the unique combination of textures and flavours in this Deep-Fried Rice Paper and Roasted Seaweed snack!

This snack provides a delightful contrast between the crispy texture of the fried rice paper and the umami flavour of the roasted seaweed. It's a creative and tasty option for a crunchy appetizer or a unique snack.