Bring a medium pot of water to a rolling boil, then turn off the heat. Soak the rice noodles in the hot water for 3-4 minutes only, or until softened but not mushy. Drain the noodles and rinse under cool water to stop the cooking. Add back to the pot, sprinkle with salt and toss with 1 tsp sesame oil to prevent them from sticking. Cut the noodles into big pieces using a pair of kitchen scissors, and reserve.
Preheat a large skillet over medium heat. When hot, add the canola oil and 1 tsp sesame oil and swirl to coat. Add the daring pieces in one even layer and sear for 5-6 minutes on each side, or until golden brown. Remove from heat and allow to cool slightly.
To assemble your summer rolls, fill a shallow plate or dish with lukewarm water. Dip rice paper into the water and soak for 20-30 seconds only — just enough time for the paper to soften slightly and become pliable, since they’ll continue to soften as you make your rolls. Place the softened rice paper on a clean cutting board. Arrange 3-5 basil leaves on the half of the wrapper closest to you, and top with a small handful of noodles. Nestle a few pieces of carrot and cabbage next to the noodles, and top with 1 or 2 daring pieces. Carefully roll the edge closest to you over the top of the filling, to form a log shape. Fold in the outside edges, and roll until completely sealed. Reserve the roll on a clean plate, and repeat these steps for the remaining rolls.
Serve daring summer rolls chilled or at room temperature with your favorite dipping sauce(s). This would work really well with the sauce from the Daring Satay!
If the hydrated rice paper wrappers are sticking to your cutting board, you can lay a clean kitchen towel underneath to lessen the sticking.
If your first couple rolls are less-than gorgeous, that’s ok! They’ll still taste amazing, and there’s definitely a learning curve here. Hang in there, and roll on!