Jerusalem Artichoke Eggrolls Recipe

Step 1

Cook jerusalem artichokes in salted water until nearly soft. Chop finely, and transfer to a bowl.

Step 2

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.

Things You'll Need

  • 2lb Jerusalem artichokes, peeled
  • 20 Eggroll wrappers
  • 1oz Butter
  • 5oz Ham, cubed
  • 6 Shallots, thinly sliced
  • 3 Garlic cloves, minced
  • 3ts Chive snips
  • Salt and pepper
  • 1 Egg white, lightly beaten
  • Oil for deep-frying

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