Vegan “Shrimp” Crackers

For the dressing: Combine rice vinegar, tamari, toasted sesame oil, coconut sugar, chili crisp, dulse flakes, and sea salt to taste. If using dulse leaves instead of flakes, blend the entire dressing in a food processor until smooth. Heat avocado oil in a pan until it is smoking, then lower the heat to medium. Gently slide one rice paper sheet into the hot oil. It will puff up and crinkle immediately. Using tongs, remove the puffed rice paper sheet from the oil and set it aside on a plate. Continue this process with the remaining rice paper sheets. Once all sheets are cooked, top them with thinly sliced scallions or fresh cilantro leaves. Serve as a snack, with salad, or use as cups for stir-fry or dipping chips in curry.