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Make dipping sauce. Add all ingredients to a small bowl and set aside.
In a blender, add the soy sauce, vinegar, sesame oil, ginger, cashew butter and sriracha. Blend until smooth.
Heat a skillet on medium high heat and add 1 tbsp avocado oil if desired. Add chicken and break apart into small pieces, then add cabbage, carrots and mushrooms. Continue cooking and pour the sauce in. Cook 5-6 more minutes until the carrots/cabbage have softened.
Line up rice papers on the counter. Use spray bottle (or other method) to dampen. Add a 2-3 tbsp of meat mixture to each one then gently fold as shown. *I did double wrap them for more crunch, but that's optional.
Heat skillet with avocado oil over medium heat. Working in groups, add the wraps. Cook 3ish min on each side until crispy and golden brown.
Serve with dipping sauce and enjoy!