Sweet Chili Sauce: In bowl, whisk together hoisin sauce, water, garlic, honey, vinegar and sambal oelek until honey is dissolved. Set aside. 

Cover rice vermicelli in hot water and soak 10 minutes or until soft. Drain very well, using fine sieve to extract as much liquid as possible. Cut into 2-inch (5 cm) lengths and set aside. 

In large skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; cook onion, garlic and ginger, stirring, until softened, about 3 minutes. Reduce heat to medium and add cabbage; cover and cook until tender-crisp, about 5 minutes. Add turkey and 1 cup (250 mL) of the sauce, salt and pepper; cook, stirring to coat, for 2 minutes. Transfer to bowl.  Stir in carrots, bean sprouts and rice vermicelli; let cool.

Lay 1 spring roll wrapper on work surface with point facing away from you. Place 1/2 cup (125 mL) of the turkey mixture just below centre. Fold bottom point of wrapper over filling. Roll over once, so filling is enclosed. Fold over sides and continue rolling. Using fingertip, dab egg on top point of wrapper and seal. Repeat with remaining filling and wrappers. Place on greased baking sheet. (Make-ahead: Cover and refrigerate for up to 2 days.)

Brush remaining oil lightly all over spring rolls. Bake in 425˚F (220˚C) oven, turning once, until crisp and golden, about 25 minutes. Serve with remaining sauce.