On a cutting board, shred the Original Daring Pieces into small pieces using two forks. Place a large skillet over medium heat and add 1 tbsp canola oil. Add the shredded Daring, cabbage, mushrooms, carrots, and scallions, along with the salt. Sauté for 11-13 minutes, or until the vegetables have softened and the Daring begins to brown on the edges. Stir in the tamari and sesame oil and cook for 1-2 minutes more. Remove from heat and let cool completely.
When the Daring mixture is cooled, heat the remaining canola oil in a large cast-iron skillet. To assemble the spring rolls, fill a shallow 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, as they’ll continue to soften as you roll them. Place the softened rice paper on a clean cutting board. Place 2-3 tbsp of the cooled Daring mixture on the wrapper and form into a log shape. Carefully roll the edge closest to you over the top of the filling to form a tight cylinder. Fold in the outside edges, and roll until completely sealed. Reserve the roll on a clean plate, and repeat for the remaining spring rolls.
When the oil registers 350ºF with a thermometer, carefully lower the first four spring rolls into the hot oil, leaving ample room between them. Fry for 3-4 minutes on each side, until the outsides are exceptionally crispy but not burnt. Remove to a paper towel-lined plate to drain, and repeat with the remaining spring rolls.
Serve with your favorite dipping sauce and garnish with scallions and lime wedges, for squeezing.