Why won't the rice paper wrappers brown when I fry them?

I fried them at 325 degrees for like 10 minutes and they didn't brown, one of the egg rolls split a little and the filling browned a lot but the papers didn't! what am I doing wrong? I read in my vietnamese cookbook that you need to put a little sugar in the water when softening the dry rice paper, for use and I read this after the mishap! but, is a sprig of sugar really going to make that big of a difference? please help!