Gather all ingredients.

Cut the Brie into 15 equal-sized pieces, about 1/2 inch thick.

Fill a wide, shallow bowl or a deep-rimmed plate with warm water. Dip one rice paper wrapper into the water, submerging for a few seconds until slightly softened.

Lay the soaked rice paper onto a cutting board. Place 1 teaspoon cranberry sauce in the center, top with a slice of Brie, and sprinkle chopped rosemary.

Fold the rice paper to form a parcel: bottom half up, one side over, one side underneath, top underneath.

Repeat the soaking and wrapping process for all remaining parcels and place them on a lightly greased baking sheet.

Heat 1 tablespoon of vegetable oil in a non-stick frying pan over medium heat. Fry parcels in batches, ensuring the pan is not crowded, until bubbly and golden brown on both sides.