Step 1

Place the turkey in a bowl and drizzle in the soy sauce, sesame oil, rice vinegar and the hot chili oil. Stir to combine and give it a taste. If you'd like a stronger flavor, add a little more of any of the ingredients.

Step 2

Next, place the cellophane noodles in a large bowl. Cover them with boiling water and let them sit according to the package directions.

Step 3

When they are tender but still have a nice bite, drain and set the noodles aside.

Step 4

Soften the rice paper wrappers by placing them one by one into a bowl of warm water and taking them out when they're soft but still hold together.

Step 5

To assemble each spring roll, lay a wrapper on a plate. Lay a small line of noodles in the center. Add a small amount of lettuce, turkey, alfalfa sprouts, a few carrot and cucumber strips, and top with a sprinkling of cilantro.

Step 6

Fold in the sides of the wrappers and roll it into a tight roll. Repeat to make the rest of the rolls.

Step 7

For the dipping sauce: Combine the cranberry sauce, soy sauce and a few dashed chile oil.

Step 8

Dip the rolls into the sauce and dig in! Best if eaten within 1 hour of preparing.