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Jerusalem Artichoke Eggrolls

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      Title: JERUSALEM ARTICHOKE EGGROLLS
 Categories: Vegetables
      Yield: 4 Servings
 
      2 lb Jerusalem artichokes, peeled
     20    Eggroll wrappers
      1 oz Butter
      5 oz Ham, cubed
      6    Shallots, thinly sliced
      3    Garlic cloves, minced
      3 ts Chive snips
           Salt and pepper
      1    Egg white, lightly beaten
           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.
 
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