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Preheat oven to 400F. Line a baking sheet with parchment paper.
In a large skillet, add the olive oil to warm up for 1 minute over medium high heat.
Sauté the garlic, red onion, and ginger until fragrant, about 1-2 minutes.
Add the ground turkey. Using a spatula, break up the turkey occasionally until fully cooked.
Add in the grated carrots, sliced mushrooms, and soy sauce. Stir until the mushrooms are tender, about 3-4 minutes.
Remove from heat and allow to cool to touch. Fold in the fresh parsley.
In the meantime, set up a large bowl with cold water. Soak each rice paper roll in the water for 15-30 seconds, or until soft, then place on a nonstick surface.
Add a generous scoop of the turkey filling into the center. Roll up like a burrito. Place on the prepared baking pan. Repeat.
Brush the rice paper rolls with olive oil, then sprinkle with the sesame seeds.
Bake for 35-45 minutes, turning the pan halfway through, or until crispy and golden brown.
For the Ginger Sauce: In a small saucepan, sauté the olive oil, ginger, and garlic over medium high heat for 1 minute.
Add the remaining ingredients, whisking until evenly combined and smooth.
Bring the sauce to a boil, then reduce heat to medium until thickened, about 5-7 minutes.
Let the sauce cool then serve warm with the crispy rice paper rolls.