Jerusalem artichokes take the place of starch in tasty and easy eggrolls.
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Ingredients:
- 2 pounds Jerusalem artichokes (sunchokes), peeled
- 20 eggroll wrappers
- 1 ounce butter
- 5 ounces ham, chopped
- 6 shallots, thinly sliced
- 3 garlic cloves, minced
- 1 Tbsp chopped chives
- Salt and pepper
- 1 egg white, lightly beaten
- Canola oil for deep-frying
Preparation:
Simmer Jerusalem artichokes in salted water until al dente. Mince into small bits. Set aside.
In a skillet, heat butter and add ham and shallots. Saute about 4 minutes. Add garlic and saute an additional 1 minute. Let cool.
Add ham mixture to the Jerusalem artichokes along with chives, salt, and pepper. Stir until combined.
Place about 1 tablespoon of filling on eggroll wrapper and roll up, tucking in sides. Seal and glaze with egg white. Deep-fry until golden.
Yield: 4 servings
In a skillet, heat butter and add ham and shallots. Saute about 4 minutes. Add garlic and saute an additional 1 minute. Let cool.
Add ham mixture to the Jerusalem artichokes along with chives, salt, and pepper. Stir until combined.
Place about 1 tablespoon of filling on eggroll wrapper and roll up, tucking in sides. Seal and glaze with egg white. Deep-fry until golden.
Yield: 4 servings
