Using kitchen scissors, take one sheet of rice paper and cut it into strips about 2" wide. Set aside.

Get a large bowl and fill it with warm tap water. You don't want it to be so hot you can't put your hands in it.

Now make the marinade. Dump all of the ingredients into a large, shallow dish and mix well.

Get a cast iron pan and swirl a little oil in it. Heat up to medium heat.

Take 2 of the rice paper strips and dunk them in the bowl of warm water. Leave for 20-30 seconds, until softened and pliable. Pull them out, shake off the excess water, and then dunk them into the marinade so they are fully immersed. Allow them to sit for about 20 seconds. Pull them out of the marinade and slide them between your two fingers to get off any excess marinade and also to straighten them out so they are flat and not wrinkled and sticking together (if possible--rice paper is really challenging to work with. And if they stick together, it's fine--it's just an esthetic thing).

Lay the strips in the hot pan and fry for about 1-2 minutes, then flip with a fork and fry an additional 1-2 minutes. If you like yours more crispy, leave them in a little longer.

Remove from the pan and drain on paper towels. Serve!