In a small saucepan, combine peanut butter and hot pepper sauce and stir over low heat until the mixture is smooth, about 30 seconds. Remove from the heat.
Heat a medium skillet over low-medium heat, then pour corn oil into the heated pan. Add onion, garlic, and cilantro and cook for 1 minute. Add the roast turkey pieces and stir for another 30 seconds.
If the peanut-chile sauce was made ahead, warm it slightly. Spread on the inside of both rolls. Divide the turkey mixture equally onto the rolls and top with the shredded lettuce.