In a minute skillet, toast the rice over excessive warmth, shaking the skillet a number of occasions, unless the rice is golden brown, about 3 minutes. Switch the rice to a spice grinder and let cool fully. Grind the rice to a powder.
In a sizable skillet, warmth the oil. Add the turkey and prepare dinner over reasonably excessive warmth, breaking apart the meat evenly, unless no red remains, about 4 minutes. Add the stock and prepare dinner, stirring, unless bubbling. Select from the warmth and plug in the fish sauce. Season with salt and black pepper and plug in the lime juice. Let stand for five minutes, then plug in the lemongrass, scallions, shallot rings, cilantro, mint, crushed crimson pepper and rice powder.
Arrange the lettuce and lime wedges on a platter. Spoon the laap on top and attend.
Rieslings from Australia’s cool Eden Valley in general have a particular lime flavor that goes correctly with the herbs and chiles ancient in this dish.