Bring water to a boil and cook the rice noodles according to package directions, usually a few minutes will suffice. Remove, drain and refresh with cold water. Stir with a fork to loosen the noodles a bit and set aside.
Mix soy sauce, sesame or olive oil, a little rice vinegar and Worcesterhire sauce in a bowl, in proportion to taste. Wash the vegetables. Remove a little of the skin from the zucchini and the carrot, remove the seeds from the pepper. Cut them into thin strips.
Heat a little oil in a frying pan and sauté for a few minutes, trying not to get too soft. Remove and reserve. Cook the turkey breasts on the grill, season them and cut them into strips.
Fill the bottom of a wide saucepan with hot water. Dip a wafer of rice for a few seconds, until it becomes pliable. Remove carefully and dry lightly on a cloth. Place a portion of noodles in the lower third of the wafer.
Top with some strips of turkey, carrot and pepper. Season with a few drops of the sauce and close, first folding the sides and then carefully rolling upwards. Continue with the rest of the wafers and ingredients.