Traditionally filled with pork or shrimp, these gluten-free spring rolls are instead packed with delicious Original Daring Pieces. With a golden and crispy outer shell and full of veggies, these spring rolls are ready for dipping and devouring.
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 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.