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Turkey Yamaguichi
Source: National Turkey Federation

Asian style fried turkey rolls.

Prep Time: 120 minutes
Cook Time: 60 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 18 servings
Amount Per Serving
Calories 180.5
Total Carbs 11.7 g
Dietary Fiber 1.0 g
Sugars 2.1 g
Total Fat 7.1 g
Saturated Fat 2.0 g
Unsaturated Fat 0.2 g
Potassium 61.3 mg
Protein 16.5 g
Sodium 310.3 mg
Dietary Exchanges
1 1/2 Fat , 1/2 Vegetables , 1 1/2 Meat , 1/2 Other Carbs , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Turkey Rolls
36 oz  turkey breast cutlets
6 each  Seaweed, nori, dried, sheets, Hoshi
1 each  fresh carrots
6 each  scallions
6 each  Asparagus, spear, fresh
1 oz  fresh lime juice
4 oz  white all purpose flour
1 pinch  salt and pepper
3 each  raw large eggs
2 oz  cold water
3 oz  Coconut, fresh, shredded

Green Wasabi Sauce
1 oz  wasabi powder
0 1/2 cup  cold water
0 1/2 cup  cornstarch
0 1/2 cup  mayonnaise

Ginger Teriyaki Sauce
0 1/2 cup  Cornstarch
0 1/2 cup  cold water
0 1/2 cup  Sauce, teriyaki, light
0 1/2 oz  fresh ginger root
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.

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