Heat olive oil in a large skillet over medium-high heat. Add the vegetable slaw and cook for 2 minutes, stirring occasionally. Add the turkey, ginger, garlic, tamari, and sesame oil. Cook for 1-2 minutes or until heated through and the slaw is crisp tender.

Dip one rice paper wrapper in cold water for a few seconds until pliable and place on a damp surface. Add a spoonful of filling in the center of the wrapper. Starting at the bottom, fold the rice paper wrapper over the filling, then the top over, and finally the sides, making a rectangle.

Dip a second wrapper in water, place on a damp surface and fold over in the same manner, double wrapping the dumpling. Repeat with remaining wrappers and filling.

Pour enough vegetable oil to come up about ¼ inch in a skillet. Heat over medium-high heat. Fry the dumplings a few minutes on each side until golden brown. Garnish with green onions and serve with dipping sauce.

Stir all sauce ingredients together until smooth.