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| Home -> [Artichoke, Bakery, Israeli, Middle Eastern, Pastry, Vegetables] -> [Jerusalem artichoke eggrolls Recipe] |
Jerusalem artichoke eggrolls
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Artichoke, Bakery, Israeli, Middle Eastern, Pastry, Vegetables |
Rating: |
0 |
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Ingredients:
| 2
| lbs | Jerusalem artichokes, peeled | | 20
| | Eggroll wrappers | | 1
| oz | Butter | | 5
| oz | Ham, cubed | | 6
| | Shallots, thinly sliced | | 3
| | Garlic cloves, minced | | 3
| tsp | Chive snips | | | Salt and pepper | | 1
| | Egg white, lightly beaten | | | Oil for deep-frying |
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Procedures:
| 1 | Cook jerusalem artichokes in salted water until nearly soft. | | 2 | Chop finely, and transfer to a bowl. | | 3 | in a pan, fry ham and shallots in butter for 5 minutes. | | 4 | Add to the bowl, along with the garlic, chives, and salt and pepper. | | 5 | Mix well. | | 6 | fill the eggroll wrappers with the jerusalem artichoke mixture, and roll as usual. | | 7 | Glaze and seal with the egg white. | | 8 | deep fry and serve. |
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