In a medium skillet over medium heat, add finely diced onions and sauté for 2-3 minutes until they become translucent. Add the ground turkey along with onion powder and garlic powder, cooking for 5-7 minutes until the meat is browned and no pink remains. Stir in the fresh garlic and sesame oil, then remove from heat and let the filling cool for 10 minutes.

Fill a shallow bowl with warm water and work with one rice paper sheet at a time. Dip the sheet into the water for 10-15 seconds until it becomes pliable; be careful not to over-soak it to prevent tearing. As it softens, carefully remove it and lay it flat on a clean surface, ready for filling.

Take the softened rice paper and place it on your workspace. In the center, add a lettuce leaf followed by 2-3 tablespoons of the cooled turkey filling. Gently fold the sides of the rice paper inward, then roll it tightly away from you to create a neat cylinder.

Heat a nonstick skillet over medium-high heat and lightly coat it with avocado spray oil. Place the dumplings seam-side down in the skillet and cook for 3-4 minutes, or until the bottoms are golden brown and crispy. Carefully flip the dumplings to the other side and repeat the cooking process for an additional 3-4 minutes.

Preheat your oven to 400°F (200°C). Transfer the pan-seared dumplings to a greased baking sheet; ensure they are not overcrowded. Bake in the preheated oven for 8-10 minutes, until the dumplings are heated through and the exterior is crispy and golden brown.

Once baked, remove the dumplings from the oven and transfer them to a serving plate. Serve them hot, accompanied by coconut aminos for dipping and red pickled ginger on the side for an added burst of flavor.