Preheat the oven to 400 degrees.

Heat 2 tablespoons oil in a pan on medium heat and add the turkey meat and sliced onions. Crumble the turkey meat and cook until it's no longer pink.

Line a large baking sheet with parchment paper and spray it with cooking spray.

Fill a glass pie dish or a large shallow bowl with warm water. Add one spring roll wrapper at a time. Place the wrapper into the bowl for 3-5 seconds so it softens but doesn't get soggy. Soggy spring roll wrappers are difficult to work with. Remove the wrapper and place it on a plate. Use a pizza cutter to cut the wrapper in half. Add about 1 to 1 1/2 tablespoons filling into one of the halves. Lift the edges and scrunch and then twist them at the top to create a seam to keep the filling. To make an egg roll, follow the same process to soften the rice paper in warm water. Add about 1/2 cup filling to the center of an entire sheet of rice paper. Fold the edges in and roll until the filling is completely secure.

Place the wontons or egg rolls on the large baking sheet lined baking sheet. Make sure each wonton or egg roll is spaced at least one inch apart.

Spray each wonton or egg roll with cooking spray on all sides and bake until crispy. The cook time will vary depending on the size of your wontons and egg rolls. For wontons, I typically bake them 8-10 minutes on each side and for egg rolls, I typically bake them 10-12 minutes on each side or until crispy.

To make the dipping sauce, combine all sauce ingredients in a bowl and stir with a whisk until combined.