Goi Cuon Tom Thit (Fresh Vietnamese Spring Rolls with Pork and Shrimp)

Bring a small pot of water to a boil and poach the ground turkey until fully cooked, then drain well. Season with a dash of fish sauce and white pepper.

In a small bowl, whisk together the peanut butter, hoisin sauce, a splash of lime juice, and a tablespoon of warm water to create a smooth, glossy dipping sauce.

Prepare the fresh greens by washing and spinning the spinach until crisp.

To assemble, warm a bowl of water to dip the rice paper sheets until pliable. Lay the sheet flat on a clean board.

Layer a small amount of spinach, the cooked turkey, and a portion of the white rice in the center of the wrapper. Carefully roll the paper, folding in the sides halfway through to ensure a tight, secure cylinder.

Serve immediately alongside the peanut-hoisin dipping sauce. The texture should be a satisfying snap of the wrapper followed by the savory turkey and fresh, cooling greens.