Categories: Vegetables 
      Yield: 4 servings 
  
      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 
  
  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.