Jerusalem artichoke eggrolls

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

Source: Hanoch Bar-Shalom, Yediot Acharonot 23-Nov-94. Translated and
significantly modified by Gabi Shahar, December 1994.