Jerusalem artichoke eggrolls
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Jerusalem artichokes, peeled |
| 20 | Eggroll wrappers | |
| 1 | ounce | Butter |
| 5 | ounces | Ham, cubed |
| 6 | Shallots, thinly sliced | |
| 3 | Garlic cloves, minced | |
| 3 | teaspoons | Chive snips |
| Salt and pepper | ||
| 1 | Egg white, lightly beaten | |
| 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.
Source: Hanoch Bar-Shalom, Yediot Acharonot 23-Nov-94. Translated and significantly modified by Gabi Shahar, December 1994.
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