Heat a small skillet over medium heat. Add the dry rice and toast, stirring frequently, until the rice is well-toasted and turns dark brown, approximately 3 to 4 minutes. Once toasted, transfer the rice to a mortar and pestle or a coffee grinder and grind it into a fine powder.
Once ground, combine the ground rice, fish sauce, brown sugar, water, and lime juice in a small bowl. Mix until it forms a thick paste. Set aside.
In a large skillet, warm the oil over medium-high heat. Add the garlic, ginger, and chili and cook for about 1 minute until they become fragrant.
Add the ground turkey to the skillet, slightly increasing the heat, and continue cooking while breaking the turkey into small pieces using a wooden spoon or spatula.
When the turkey is nearly cooked through, add the rice mixture, stirring to coat the turkey, and cook for an additional 1-2 minutes until everything is thoroughly combined.
Remove the skillet from heat and stir in the minced red onion, mint, and cilantro, ensuring even distribution throughout the turkey mixture.
To serve, spoon the turkey filling into lettuce leaves and garnish with cabbage, cucumber, peanuts, and a squeeze of lime.
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