Flatten cutlets to an even thinness. Place individual turkey cutlets onto clean sheets of plastic wrap.
Place one nori seaweed sheet atop each cutlet.
Blanch carrot sticks and plunge into ice water. Cool and drain.
Place one each carrot, scallion, and asparagus strips down the center of each nori sheet (sushi style). Sprinkle fresh lime juice over vegetables.
Roll in plastic (sushi style). Cover and semi-freeze, until firm.
Remove from freezer and remove plastic wrap.
Combine flour, salt, and pepper.
Whisk together eggs and 2 ounces cold water.
Using standard breading procedure, dip each turkey roll into seasoned flour, egg wash, and finally coconut.
Deep fry to a golden brown.
Bake in a 325 degree F oven for about 20 minutes.
Cover and chill before serving.
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.
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.
Slice each turkey roll in half on the diagonnal.
Drizzle each chilled plate with both sauces and place 2 turkey halves on each plate.
Garnish plate with deep-fried nori seaweed strips.