For the Asian Turkey Salad Rolls, first marinate the turkey breast for 2 hours with ginger, garlic, soy sauce, lightly beaten egg white and chili flakes.
Drain off any liquid (should have none) before frying in the wok. Add the cornstarch and mix with the sesame oil. Heat the wok until very hot. Empty in the peanut oil and stir-fry the bell bell pepper and turkey in the hot peanut oil in the wok.
After 5 minutes, add the onion and fry for another 3 minutes. Then add the hoisin sauce and 2 tablespoons of water. Cook for 1 minute until everything is properly mixed. Add the brown almond flakes.
Arrange the ice-cold lettuce leaves on plates, place the pre-fried glass noodles on top. Spread the meat with the sauce on top.
Roll the filling into the lettuce leaves with crispy noodles at the table to make Asian turkey salad rolls.