It's a deep fried food so be mindful it's definitely not an everyday side but when you are entertaining and are looking for a bit of a fun element at the table, these will be your friends. I used organic cold pressed sunflower oil for these originally, and this time fried them in Cobram's light tasting cold-pressed olive oil. Both turned out the same and just as tasty. The rice papers are those thin sheets you can get from many supermarkets and Asian grocers which you can also use to make Vietnamese rice paper rolls.