Jerusalem Artichoke Eggrolls
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|20||each||egg roll wrappers||*|
|1||x||salt and black pepper||to taste*|
|1||each||egg white||lightly beaten*|
|1||x||vegetable 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.
Fill the eggroll wrappers with the jerusalem artichoke mixture, and roll as usual.
Glaze and seal with the egg white.
Deep fry and serve.
First published: 1996-01-27 last updated: 2015-02-09