• Place all the ingredients into a suitably-sized pot. The liquid should just cover the turkey breast. If it does not, change the pot or add a little more stock.
• Put the pot onto medium heat. Watch it carefully. When the stock comes up to a rapid simmer, skim off any impurities and immediately take it off the heat. Cover the pot with a lid and let it cool down to room temperature.
• When the liquid has come down to room temperature, your turkey should be perfectly cooked through and infused with delicious flavour. You can shred or slice the turkey for later use. Save the poaching liquid for soups or sauces.

Note: Build your rice paper wraps one at a time to prevent the rice paper from sticking to your work surface.

• Take one rice paper wrap and rehydrate as per the package instructions. Place on a slightly damp work surface (to prevent sticking).
• Now, neatly layer some turkey in the bottom 1/3 of the rice paper and layer on the rest of the ingredients on top of the turkey. There should be enough filling for about 10-12 rolls. Carefully roll up the rolls as if you were rolling up a mini burrito. Place on a serving platter if you plan on eating immediately, or place in a sealable glass container if you would like to eat later. Make sure you do not stack the rolls on top of each other, or they will stick.
• Repeat this process until all the ingredients or pieces of rice paper are used up. To serve, dip in some hoisin sauce, sriracha, or soy, and enjoy!