Preheat oven to 425 degrees. Coat a baking pan with cooking spray.
In a medium bowl, combine bean sprouts, carrots, and cabbage.
Heat oil in a large nonstick pan over medium-high heat. Add turkey, onions, garlic, and ginger. Cook about 5 minutes until turkey is browned. Remove from heat; stir in cabbage mixture, 1½ tablespoons soy sauce, rice vinegar, and pepper. Chill in refrigerator for 15 minutes.
Place 1 egg roll wrapper at a time onto the work surface with 1 corner pointing toward you (wrapper should look like a diamond). Spoon ¼ cup turkey filling into center of wrapper. Fold lower corner of egg roll wrapper over the filling. Fold in corners and roll up jelly-roll fashion. Repeat procedure with remaining wrappers and turkey filling. Lightly coat egg rolls with cooking spray and place, seam side down, on a baking sheet coated with cooking spray. Bake for 10 minutes. Turn over and bake 10 minutes more until golden brown on both sides.
To prepare sauce: In a small bowl, mix together all sauce ingredients. Garnish with green onions, if desired. Serve sauce on the side with egg rolls.
Serve at once. To reheat, place in a preheated 425 degrees oven and heat until crisp.