In Thai cooking they’re used like a wrap – sometimes they’re pan-cooked, as these were, and sometimes deep-fried. Then wrapped around ingredients like you might put in a springroll or summer roll, or a fresh seafood type salad – one of the most traditional is a ground pork and shrimp salad filling with all sorts of lovely flavors like lemongrass, kaffir lime leaves, bean sprouts, ginger, garlic, etc. This is a picture from Martin Boetz’ cookbook of how he uses them:

You can see how much more delicate his are – then again, he’s had years of practice. I plan to spend an afternoon next week just making stacks of them….