Recipe - Jerusalem Artichoke Eggrolls

2 pound Jerusalem artichokes, peeled
20 Eggroll wrappers
1 ounce Butter
5 ounce Ham, cubed
6 Shallots, thinly cut or sliced up
3 Garlic cloves, minced
3 teaspoon Chive snips
Salt and pepper
1 Egg white, lightly beaten
Oil for deepfrying

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