Pork Lumpia with Shaved, Roasted Hakurei Turnips

This is another Adrienne experiment, since we had leftover ground pork and lumpia wrappers and some hakurei that were staring us in the face.

Ingredients:

1 cup ground pork

1 tbsp vegetable oil

1 tbsp olive oil

salt and pepper

2 cloves garlic, minced

1/2 inch nub of ginger, peeled and minced

1 small onion, diced

3 tbsp hoysin sauce

1 bunch hakurei turnips, grated

12 Thai basil leaves

6 lumpia wrappers

Directions:

Preheat oven to 350 degrees F.

When oven is ready, place grated hakurei turnips onto a foil-lined cookie sheet. Drizzle with olive oil and salt and pepper and spread into an even layer. Cook for 20-25 minutes, stirring every five minutes. Set aside.

Preheat oven to 450 degrees.

In a medium saucepan, pour in 1 tbsp vegetable oil. Saute ginger and garlic until fragrant, about 2-3 minutes. Add in onion and saute for about 5 minutes. Add in pork and cook through, about 5-10 minutes. I used a potato masher to even out the pork chunks. Add in 3 tbsp of hoysin sauce and stir to coat the pork completely. Stir in Thai basil leaves and roasted hakurei at the end.

Let pork mixture cool a little.

Place 2-3 tbsp of the cooled pork mixture into a lumpia wrapper (towards the bottom quadrant). Roll lumpia wrapper up like a little burrito. Place rolled up lumpia onto a foil-lined cookie sheet. Pam spray the lumpia on both sides. Cook for 10 minutes on one side, then a little less on the other side (~7 minutes or so). Serve with your favorite dipping sauce. Willie and I are using up our Jack in the Box Sweet and Sour sauces (this is class you can't BUY!)