Jerusalem Artichoke Eggrolls

These egg rolls swap the usual cabbage filling for jerusalem artichokes, also known as sunchokes. That earthy, slightly sweet, almost nutty flavor you get from cooked sunchokes pairs surprisingly well with the crispy fried wrapper and salty cubed ham.

The artichokes get boiled until nearly soft, then chopped fine so they hold together inside the wrapper without turning into a paste. Six shallots fried in butter with the ham build a savory, aromatic base, and fresh chives and garlic round out the filling with brightness.

Rolling is straightforward. Spoon the filling onto each wrapper, fold the sides in, roll tight, and seal with beaten egg white. Deep fry until the wrappers go golden and shatteringly crisp. The contrast between that crunchy shell and the soft, creamy filling inside is what makes these worth the effort.

Pro Tips

• Don’t overcook the sunchokes. They should be just tender, not mushy. They’ll continue softening inside the hot wrapper during frying.
• Squeeze any excess moisture from the chopped artichokes before mixing. Wet filling creates steam pockets that can burst the wrappers in the oil.
• Keep your oil temperature steady. Too cool and the wrappers absorb oil and turn greasy. Too hot and they brown before the filling heats through.
• Serve immediately. Egg rolls lose their crunch fast, and sunchokes don’t reheat well in a wrapper.

Variations

• Skip the ham for a vegetarian version and add finely chopped mushrooms for umami depth.
• Dip in a sweet chili sauce or a mustard-honey dip for extra flavor.
• Bake at 400°F (200°C) on a wire rack instead of deep frying for a lighter version, brushing the wrappers with oil first.