Source: National Turkey Federation

Asian style fried turkey rolls.

Servings

Turkey Rolls
36 oz turkey breast cutlets , skinless
6 Seaweed, nori, dried, sheets, Hoshi
1 fresh carrots , peeled and julienned on mandolin, match stick thin
6 scallions , cleaned, bulb removed, and discarded
6 Asparagus, spear, fresh , washed, blanched, and plunged into ice water
1 oz fresh lime juice (as needed)
4 oz white all purpose flour
1 pinch salt and pepper
3 raw large eggs
2 oz cold water , cold
3 oz Coconut, fresh, shredded

Green Wasabi Sauce
1 oz wasabi powder
0.5 cup cold water , cold
0.5 cup cornstarch (as needed)
0.5 cup mayonnaise

Ginger Teriyaki Sauce
0.5 cup Cornstarch (as needed)
0.5 cup cold water , cold (as needed)
0.5 cup Sauce, teriyaki, light
0.5 oz fresh ginger root , peeled and finely minced
1 pinch sugar

1 Flatten cutlets to an even thinness. Place individual turkey cutlets onto clean sheets of plastic wrap.
2 Place one nori seaweed sheet atop each cutlet.
3 Blanch carrot sticks and plunge into ice water. Cool and drain.
4 Place one each carrot, scallion, and asparagus strips down the center of each nori sheet (sushi style). Sprinkle fresh lime juice over vegetables.
5 Roll in plastic (sushi style). Cover and semi-freeze, until firm.
6 Remove from freezer and remove plastic wrap.
7 Combine flour, salt, and pepper.
8 Whisk together eggs and 2 ounces cold water.
9 Using standard breading procedure, dip each turkey roll into seasoned flour, egg wash, and finally coconut.
10 Deep fry to a golden brown.
11 Bake in a 325 degree F oven for about 20 minutes.
12 Cover and chill before serving.
13 Green Sauce: Combine wasabi powder and ½ cup cold water to create a paste. Mix wasabi paste and mayonnaise together. Place in a squeeze bottle.
14 Ginger Teriyaki Sauce: Mix cornstarch and water to create a slurry. In a small saucepan, combine slurry, teriyaki sauce, ginger, and sugar. Bring to a boil. Thicken to a sauce consistency. Strain. Place in a squeeze bottle.
15 Slice each turkey roll in half on the diagonnal.
16 Drizzle each chilled plate with both sauces and place 2 turkey halves on each plate.
17 Garnish plate with deep-fried nori seaweed strips.
18 Best served chilled. Offer additional sauce.