| Jerusalem Artichoke Eggrolls
2 pounds of Jerusalem artichokes, peeled
20 Eggroll wrappers
1 ounce of butter
5 ounces of ham, cubed
6 Shallots, thinly sliced
3 Garlic cloves, minced
3 teaspoons of chive snips
Salt and pepper
1 Egg white, lightly beaten
Oil for deep-frying |
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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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
Yields: 4 Servings |
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