Jerusalem Artichoke Eggrolls
Yield: 4 servings
2 lb Jerusalem artichokes, peeled
20 eggroll wrappers
1 oz butter
5 oz ham, cubed
6 shallots, thinly sliced
3 garlic cloves, minced
3 ts chive snips
salt and pepper
1 egg white, lightly beaten
oil for deep-frying
Cook jerusalem artichokes in salted water until nearly soft. Chop
finely, and transfer to a bowl.
In a pan, fry ham and shallots in butter for 5 minutes. Add to
the bowl, along with the garlic, chives, and salt and pepper. Mix
Fill the eggroll wrappers with the jerusalem artichoke mixture,
and roll as usual. Glaze and seal with the egg white.
Deep fry and serve.