Spoon 10g / .35oz of cajeta on the plate in a straight line.
Break the rice paper into random pieces, about 7.5cm / 3in long (reserve small pieces to anchor the ice cream). Place 3 small pieces of rice paper on top of the cajeta, with a 1.75-cm / .5-in space between each one.
Scoop 3 small quenelles (20g / .71oz each) of the ice cream onto the rice paper pieces. Place one next to the other, all pointing in the same direction.
Place a large piece of rice paper between each quenelle and at the ends (4 pieces total) and serve immediately.