Also as a fun fact: vermicelli rice noodles can puff up like this too when you fry them. Place moistened rice paper wrapper on a flat surface. It should be mostly translucent. And i can say it was SUPER TASTY. Even if i did overstuff them.. but then again i do the same thing with regular tacos. Microwave for 20-30 seconds if needed to dissolve sugar. Dehydration is complete when the purée is still slightly flexible but has a little snap to it. By then, it is usually moist enough. To do this, fill a shallow bowl with some tap or filtered water (some people add a tablespoon or so of sugar or mix the water with rice wine to help the wrappers brown when they're fried). Spread the rice purée onto Silpats, forming sheets about 1 mm to 1.5 mm thick. Place in dehydrator at 122 °F / 50 °C. Take one rice paper … I usually dip mine completely (but briefly) on one side, then turn it over and dip it again. So i stuffed the rice paper “shells/tacos” with red cabbage, sun dried tomatoes, fried tofu, chickpeas, sweet corn, avocado, vegan feta cheese and some mustard. Remove filling from the refrigerator to prepare rice paper egg rolls. It will take about two hours for the rice to fully dehydrate. I'm sure if you season the rice paper chips well then you'll like them a lot. Dip rice paper wrappers in warm water. The dried rice paper wrapper needs to be softened before wrapping. They're a really good crunchy topping when added to lettuce wraps and pork belly bao buns.