Jerusalem Artichoke Eggrolls

Ingredients

2 lb jerusalem artichokes
20 eggroll wrappers
1 oz butter
5 oz ham
6 slices shallots
3 garlic
3 ts chive snips
1 egg

Instructions

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.