| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 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 |
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
eggroll wrappers with the jerusalem artichoke mixture,
and roll as usual. Glaze and seal with the egg white.
Deep fry and serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Some people are kind, polite, and sweet-spirited – until you try to sit in their pews.”