Cut 2 pieces of dry rice paper into small pieces. (You can make them in any shape that you want like triangles or strips.)
Heat oil in a deep fryer or a saucepan to about 360° F (182° C). (If you don't have a thermometer, toss in a small test piece of rice paper. It should sizzle and puff up immediately.)
Mix the seasoning and get it ready to sprinkle on the fried rice paper. Place a paper towel on a plate to absorb excess oil.
Toss a few pieces of rice paper at a time into the hot oil. After a few seconds, it will puff up and stop sizzling, at this point remove it with tongs. (Shake the fried pieces over the pot of oil. The bumps on the fried rice paper tend to trap the oil.)
Immediately sprinkle them with your desired seasoning mix.
Notes
Kitchen scissors work great for cutting up the rice paper into the desired shape.
You will know that the oil is hot enough when you place a piece of rice paper in it and it puffs up and bubbles instantly. If the rice paper remains soft for a few seconds after you put it in the oil, then it's not hot enough.
Fry the rice paper until it stops sizzling, then take it out of the hot oil with tongs. Be careful, the bumps trap some of the oil and it will run off as you take them out.