Heat sesame oil in a large skillet over medium-high heat. Add ground turkey, minced garlic, and grated ginger, breaking the meat into small crumbles until browned and cooked through, about 6 to 8 minutes.

Stir in the shredded cabbage mix, tamari, black pepper, and green onions. Sauté for 2 to 3 minutes until the vegetables wilt slightly and excess moisture evaporates. Transfer to a bowl and let cool for 5 minutes.

Submerge one sheet of rice paper in a shallow dish of warm water for 5 to 7 seconds until pliable but still slightly firm. Lay flat on a clean cutting board or damp surface.

Spoon roughly 60 ml of the prepared filling across the lower third of the sheet. Fold the bottom edge snugly over the filling, tuck both sides inward, and roll tightly toward the top edge. Repeat with the remaining wrappers and filling.

Heat avocado oil in a large non-stick skillet over medium heat. Place rolls in the pan seam-side down, ensuring they do not touch each other. Fry for 3 to 4 minutes per side until golden brown and blistered.