Pour oil into a large, deep pot or Dutch oven.

Place over heat and heat to 400°F.

While oil is heating, gently unfold bundle of rice sticks and spread them apart. (Don't worry if some of the pieces break; they can still be fried.)

Cut wonton wrappers into 1/4-inch strips. Toss to separate the pieces.

When oil is hot, place all of rice sticks in the pan, pressing down gently with wire skimmer (if they won't all fit, then fry half at a time). They will puff immediately. Fry for about 5 seconds.

Remove to a paper towel-covered plate to drain.

Add wonton strips to hot oil. Fry for about 30 seconds, or until golden.

Remove immediately with wire skimmer to a paper towel-covered plate to drain.

Allow rice sticks or wonton strips to cool.

Gently crush fried rice sticks with your hands.

Store either topping at room temperature in an airtight container for up to 24 hours.