Trim the edges of each rice paper sheet to make a square, then cut into four equal pieces—you should end up with 24 small squares.

Make the seasoning by mixing all of the spices together. Set aside.

Pat the shrimp dry and season with a pinch of salt. On a flat surface, use the flat side of a knife to gently smash each shrimp flat while keeping the tail intact.

To assemble, layer one rice paper square, a piece of seaweed, and a smashed shrimp on top. Wet your finger and brush the edges of the rice paper. Place another rice paper square on top and press down around the shrimp to seal. Wet the edges again to seal the chips.

Heat oil to 350°F (or until bubbles form around a wooden chopstick). Carefully lower each shrimp chip into the oil and fry for 1–2 minutes, until the shrimp turns orange and is fully cooked. Repeat with the remaining shrimp chips.

Transfer the shrimp chips to a plate lined with paper towels to drain excess oil. Sprinkle with the seasoning mix and serve immediately!