In a mixing bowl, whisk together ¼ cup of low sodium soy sauce or coconut aminos, 2 tablespoons of rice wine vinegar, 1 tablespoon of sesame oil, 2 minced garlic cloves, 1 teaspoon of freshly grated ginger, and 1 teaspoon of sriracha. Stir in 1 tablespoon of sesame seeds and optional chopped green onions. Set aside.

Bring a large pot of water to a boil. Add the outer leaves of napa cabbage in batches, cooking for 1-2 minutes until tender. Remove leaves and let cool.

In a skillet, heat 1 tablespoon of avocado oil. Add 1 pound of ground turkey, 1 cup of shredded carrots, and 1 cup of chopped mushrooms. Sauté until the turkey is browned, about 5-7 minutes. Stir in 2 tablespoons of dark soy sauce and 1 teaspoon of Chinese five spice. Mix in 1 cup of cooked rice and ¼ cup of chopped scallions.

Lay two softened cabbage leaves slightly overlapping on a surface. Spoon about ¼ cup of filling onto the leaves, fold sides over, and roll tightly.

In the skillet, heat the remaining 1 tablespoon of oil over medium heat. Place cabbage rolls seam-side down and cook until golden brown, about 2-3 minutes. Flip and cook for another 2 minutes.

Transfer cabbage rolls to a serving plate, serve warm with the gyoza dipping sauce, and garnish with sesame seeds or chopped green onions.