Jerusalem Artichoke Eggrolls

Recipe Ingredients

2 lbs	908g / 32oz	Jerusalem artichokes - peeled
20		Eggroll wrappers
1 oz	28g	Butter
5 oz	142g	Ham - cubed
6		Shallots - thinly sliced
3		Garlic cloves - minced
3 teaspoons	15ml	Chive snips
		Salt and pepper
1		Egg white - lightly beaten
		Oil for deep-frying

Recipe Instructions

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 egg roll wrappers with the Jerusalem artichoke mixture, and roll as usual. Glaze and seal with the egg white. Deep fry and serve.

Source:
Emeril Lagasse

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