Recipe for Jerusalem Artichoke Eggrolls


2 lb jerusalem artichokes, peeled
20 eggroll wrappers
1 oz butter
5 oz ham, cubed
6 shallots, thinly sliced
3 garlic cloves, minced
3 teaspoon chive snips
1 salt and pepper
1 egg white, lightly beaten
1 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 well.

Fill the eggroll wrappers with the jerusalem artichoke mixture, and roll as usual. Glaze and seal with the egg white.

Deep fry and serve.

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