Prepare the vegetables: Start by getting all your chopping done. Finely dice the onion, mince the garlic, and grate the ginger. Finely chop the mushrooms and grate the carrot. You'll hear a rhythmic chop-chop from the knife on the board, and the mushrooms should look like small, even pieces – this helps them cook down quickly.

Cook the aromatics: Place a large frying pan or skillet over a medium-high heat and add the vegetable oil. Once the oil is shimmering and you feel its heat rising from the pan, add the diced onion. Sauté for 2-3 minutes until it becomes translucent and releases a sweet, fragrant smell. Then, add the garlic and ginger. Stir constantly for about 30 seconds until you can smell their punchy aroma – be careful not to let the garlic burn.

Brown the turkey: Add the ground turkey to the pan, breaking it up with a wooden spoon. You'll hear a satisfying sizzle as it hits the hot surface. Cook for 5-7 minutes, stirring occasionally, until the turkey is no longer pink and has taken on a lovely golden-brown colour in places. The sound will change from a loud sizzle to a gentler simmer as the meat releases its juices.

Add the mushrooms and carrot: Tip in the chopped mushrooms and grated carrot. Stir everything together. The mushrooms will release their moisture, and the carrot will soften. Cook for 3-4 minutes. You'll notice the pan looks a little wet at first, then the liquid will cook off, and the mixture will start to look glossy and cohesive.

Season the filling: Pour in the soy sauce, rice vinegar, sesame oil (if using), and black pepper. Stir well to coat everything in the sauce. Let it bubble gently for 1-2 minutes. The smell will become deeply savoury and aromatic. Taste a small spoonful – the flavours should be well-balanced, salty from the soy, and bright from the vinegar. Adjust seasoning if needed.

Finish and assemble: Remove the pan from the heat. Stir through the sliced spring onions. Now, lay out your lettuce cups on a platter. Spoon a generous portion of the turkey mixture into each cup. The filling should be warm, fragrant, and slightly glossy. Garnish with toasted sesame seeds if you like. Serve immediately while the wrappers are still crisp and the filling is hot.