Whisk the tamari, liquid smoke, smoked paprika, mushroom powder, onion powder, garlic powder, molasses, maple syrup, and sriracha in a wide, shallow dish until fully combined. Set the marinade aside.

Fill a large, shallow bowl or pie plate with warm water. Submerge 2 sheets of rice paper in the water for just 2-3 seconds, just until barely softened but not stretchy and mushy.

Lay the sheets flat on a clean surface. Smooth them together to remove air bubbles and align the edges.

Working quickly so you can cut the rice paper before it becomes too soggy, using clean kitchen scissors or a sharp knife, cut the double-layered rice paper into strips approximately 2.5 cm (1 inch) wide.

Place the strips in the marinade, turning each piece to coat both sides evenly. Place the seasoned rice paper strips onto a plate or baking sheet and repeat with the remaining rice paper until all bacon strips are formed.

Set a large nonstick or cast iron skillet over medium heat. Add the oil and wait 90 seconds until the oil is hot. Working in batches, lay several strips flat in the skillet without overlapping. Fry for 20-30 seconds per side, turning once, until the strips appear blistered and crisp at the edges. Watch closely to prevent burning.