The is an experimental research about Pansit-pansitan (Peperomia pellucida)-Based Edible Wrappers. The study’s main goal is to create and produce an RTE food, probably an edible wrappers made of Pansit-pansitan. The study has four formulations and one control formulation for comparison. It was conducted on the S.Y 2025-2026 at Isabela State University-Main Campus, College of Education Building. The product was subjected to sensory evaluation using the 9-point Hedonic Scale acceptability test in terms of color/appearance, odor/aroma, taste/flavor, texture and, general acceptability. The sensory evaluation was conducted to trained and untrained panel composed of 75 individuals, who were randomly selected from among the students, teachers, and staff of Isabela State University-Main Campus, ages ranges 18-50 years old. Result in terms of color/appearance F4(200g Pansit-pansitan) obtained the highest mean score, as well as in odor/aroma and texture. F3(300g Pansit-pansitan) attained the highest mean score for taste/ flavor and general acceptability. The results of sensory evaluation were statistically analyzed using the ANOVA, Descriptive Statistic, and Tukey’s Honestly Significant Difference (HSD). In significant differences, the results showed that there are significant differences between the modified formulations and the traditional nori sheets in terms of color/appearance, odor/aroma, taste/flavor, texture and, general acceptability. In Proximate composition, F1(500g Pansit-pansitan) is richer in nutrients as it obtained the highest percentage in moisture, ash, lipid, protein and fiber content. F4(200g Pansit-pansitan) is more energy denser as it obtained the highest percentage in carbohydrates and metabolized energy. In shelf life observation, all the modified formulation can last at least a month and more but there are slight changes on its crisp texture. While in Return-On-Expenses analysis, the results revealed that F4(200g Pansit-pansitan) achieved the highest net profit among the formulations.