Yield: 18 Establishment: Restaurant, Club Operation, Catering Operation   Ethnicity: Asian   Meal Type: Appetizer   Preparation Method: Oven Finish, Deep Fry   Product Type: Turkey Cutlets/Steaks

Turkey Roll

6 6-Ounce TURKEY BREAST CUTLETS, skinless

6 Sheets nori seaweed paper

1 Large carrot, peeled & julienned on mandolin, match stick thin

6 Small scallions, cleaned, bulb removed and discarded

6 Pencil thin asparagus, washed, blanched and plunged into ice water

As needed fresh lime juice

4 Ounces flour

Pinch salt and white pepper

3 Large eggs

2 Ounces cold water

3 Ounces shredded coconut

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 white 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. Oven finish in a 325 degree F oven for about 20 minutes. Cover and chill for service.

Sauces

1 Ounce green wasabi powder

1/2 Cup cold water

1/2 Cup mayonnaise

1 Ounce slurry (cornstarch & cold water, as needed)

1/2 Cup teriyaki sauce

1/2 Ounce fresh ginger, peeled and finely minced

Pinch sugar

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.

Plating

As needed nori seaweed paper, julienned & deep fried

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. Best served chilled. Offer additional sauce.

This appetizer recipe was developed by Corporate Chef Alan Kaplan of Prestige Caterers, Inc., Queens Village, NY. The springtime recipe won first place in the National Turkey Federation "Turkey for all Seasons" Recipe Competition.

Nutrition Facts Calories 187   % Daily Value* Total Fat 9g 44% Sodium 402mg Total Carbohydrate 9g Protein 17g   *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4