Combine all ingredients for the dipping sauce and leave to sit at room temperature for as long as you wish (we left it for 2 hours).
Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
In a medium skillet over high heat, brown the turkey in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in green onions,carrots, sesame oil, and cooked turkey; continue cooking until the onions just begin to wilt, about 2 minutes.