Jerusalem Artichoke Eggrolls
Yield
4 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
jerusalem artichokes
peeled |
* |
| 20 | each |
egg roll wrappers
|
* |
| 1 | ounce |
butter
|
|
| 5 | ounces |
ham
cubed |
|
| 6 | each |
shallots
thinly sliced |
*
|
| 3 | each |
garlic cloves
minced |
|
| 3 | teaspoons |
chives
freshly cut |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | each |
egg whites
lightly beaten |
*
|
| 1 | x |
vegetable oil
for deep-frying |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
jerusalem artichokes
peeled |
* |
| 2E+1 | each |
egg roll wrappers
|
* |
| 28.9 | ml/g |
butter
|
|
| 144.5 | ml/g |
ham
cubed |
|
| 6 | each |
shallots
thinly sliced |
*
|
| 3 | each |
garlic cloves
minced |
|
| 15 | ml |
chives
freshly cut |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | each |
egg whites
lightly beaten |
*
|
| 1 | x |
vegetable oil
for deep-frying |
*
|
Directions
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.
