Prepare the Dipping Sauce: In a mixing bowl, whisk together low sodium soy sauce, rice wine vinegar, sesame oil, minced garlic, grated ginger, and sriracha. Stir in sesame seeds and optional green onions.

Blanch the Cabbage: Bring a large pot of water to a boil. Add cabbage leaves and cook for 1-2 minutes. Remove and cool on a paper towel.

Prepare the Filling: Heat avocado oil in a skillet. Add ground turkey, carrots, and mushrooms, sauté until turkey is browned. Stir in dark soy sauce, five spice, cooked rice, and scallions.

Assemble the Rolls: Lay two cabbage leaves overlapping. Spoon turkey filling onto leaves, fold sides and roll tightly. Repeat until filling is used.

Cook the Rolls: Heat remaining oil in the skillet. Place rolls seam-side down, cooking until golden brown on both sides.

Serve and Enjoy: Transfer rolls to a plate, serve with dipping sauce. Garnish with sesame seeds or green onions if desired.