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.
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|Serving Size: 1 Serving (372g)|
|Recipe Makes: 4|
|Calories from Fat: 136 (28%)|
|Amt Per Serving||% DV|
|Total Fat 15.1g||20 %|
|Saturated Fat 8.4g||42 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 54.6mg||17 %|
|Sodium 728.3mg||25 %|
|Potassium 1308.9mg||34 %|
|Total Carbohydrate 71.9g||21 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 67.5g|
|Protein 18.7g||27 %|
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Calories per serving: 488
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