1.Heat oiled large frying pan, add turkey and ginger, cook, stirring, until mince changes colour. Remove from heat. Stir in half the hoisin sauce and 1 tablespoon of the sweet chilli sauce.
2.Dip one sheet of rice paper in medium bowl of warm water until barely soft. Carefully lift sheet from water, place on board covered with tea towel. Spread a heaped tablespoon of turkey mixture along centre of sheet then top with some of the cucumber, sprouts, peas, mint and coriander. Roll rice paper over filling, fold in sides then roll up to enclose filling. Repeat with remaining rice paper, turkey mixture, vegetables and herbs.
3.Combine remaining sauces with about 1 tablespoon water in small bowl. Serve rolls with dipping sauce.
Use smaller rice paper rounds for finger-food sized rolls. You can use chicken mince instead of turkey, if you like.Note