Add all ingredients except rice paper to a bowl. Whisk well until ingredients are thoroughly incorporated. This is the marinade for the rice paper.

Place two pieces of rice paper together (2 ply). Hold them together with your hands and run them under a faucet with lukewarm water or dip them into a bowl of water to soften the rice paper slightly.  Then with a pair of sharp scissors cut the rice paper into bacon sized strips (about 2 inches wide, 6 inches long).

Dip the strips into the bowl of marinade.  Ensure both sides and the ends get marinade on them. Place on baking sheet.

Repeat technique with remaining rice paper strips until baking sheet is full ensuring the strips don’t overlap each other. 

Bake for 7-8 mins or until strips are crisp and dark brown.  Watch carefully as they burn quickly. Remove from heat and enjoy warm or cold. Store leftovers in an airtight container at room temperature for up to 5 days or in the fridge for up to two weeks. Not recommended for freezing.