Combine minced turkey, apple, carrot, soy sauce, sesame oil and white pepper together. Set aside for 30 minutes to marinate.
Soak the dried beancurd sheets in room temperature water until softened. Trim the beancurd sheets into A5-size to get 8 pieces. Wipe the beancurd sheets dry with a tea towel.
Spread 1/8 of the meat filling onto a beancurd sheet. Dab the edges with water and roll up the beancurd sheet to seal in the filling. Repeat until all the filling is used up.
Heat oil and pan-fry or deep-fry the beancurd rolls until the skin is crispy and the filling is cooked. Serve immediately.