Egg rolls without pork meat ??

Question

My husband use to like egg rolls long time ago but he does not eat pork anymore and I really want to make them. Is there some other meat I can substitute the pork for?

Answer 1

If you have a recipe you like and it calls for pork, omit the pork and add your choice of meat...

These are the recipes we love... depends on which one we are in the mood for......

SHRIMP EGG ROLLS

INGREDIENTS.............

6 cups cabbage, shredded

1 carrot, shredded

1/2 cup fresh bean sprouts

1 celery stalk, diced

2 tablespoons chopped onion (optional)

1 (4 ounce) can shrimp, drained

2 tablespoons soy sauce

1/8 teaspoon garlic powder

black pepper to taste

1 egg, beaten

cornstarch

20 egg roll wrappers

vegetable oil for frying

DIRECTIONS

In a large bowl, mix together cabbage, carrots, sprouts, celery, and onion. Stir in shrimp, soy sauce, garlic powder, and black pepper.

Pour beaten egg into a skillet placed over medium heat; cook flat and thin, flipping once, until done. Remove from skillet, cool, and chop finely. Stir egg into cabbage mixture. Sprinkle top with cornstarch, mix, and allow to sit 10 minutes.

Mix 1 tablespoon cornstarch with 2 tablespoons cold water. Set aside.

Place 2 or 3 tablespoons of the shrimp mixture into the center of an egg roll skin. Dip a spoon into the water and cornstarch mixture, and moisten all corners but the bottom corner. Fold the egg roll skin from the bottom over the mixture, making a tight tube of the shrimp mixture. Fold corners in from the sides, and press to stick against folded roll. Then roll the rest of the way. Repeat with remaining egg roll wrappers.

Pour vegetable oil into a deep frying pan to a depth of 3 or 4 inches, and heat oil to 350 degrees F (175 degrees C). Carefully place egg rolls into hot oil, and fry until golden brown. Remove to paper towels.

MEXICAN EGG ROLLS

INGREDIENTS.............

1 (14 ounce) package egg roll wrappers

1 pound lean ground beef

1 (1.25 ounce) package taco seasoning mix

1 (4 ounce) can diced green chilies, drained

2 cups shredded pepperjack cheese

4 cups oil for frying, or as needed

DIRECTIONS

Crumble ground beef into a large skillet over medium-high heat. Cook until evenly browned, and drain off grease. Add taco seasoning, and cook according to package directions. Set aside.

Heat 1 inch of oil in a large skillet, or preheat a deep-fryer to 375 degrees F (190 degrees C).

Lay out one egg roll wrapper at a time, and place a little more than a tablespoon of the ground beef in the center. Top with a small spoonful of green chilies, and a little bit of shredded cheese. Roll up according to package instructions, and seal edges, wetting with water if necessary. Repeat with remaining wrappers and filling.

Fry the rolls in the hot oil until golden brown on all sides, about 5 minutes. Remove from the oil to drain on paper towels. Serve hot and fresh.

SOUTHWEST EGG ROLLS

INGREDIENTS.........

2 tablespoons vegetable oil

1 skinless, boneless chicken breast half

2 tablespoons minced green onion

2 tablespoons minced red bell pepper

1/3 cup frozen corn kernels

1/4 cup black beans, rinsed and drained

2 tablespoons frozen chopped spinach, thawed and drained

2 tablespoons diced jalapeno peppers

1/2 tablespoon minced fresh parsley

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1/3 teaspoon salt

1 pinch ground cayenne pepper

3/4 cup shredded Monterey Jack cheese

5 (6 inch) flour tortillas

1 quart oil for deep frying

DIRECTIONS

Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.

Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.

Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.

Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.

Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.

In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.

CHINESE EGGROLLS

INGREDIENTS..........

4 teaspoons vegetable oil

3 eggs, beaten

1 medium head cabbage, finely shredded

1/2 carrot, julienned

1 (8 ounce) can shredded bamboo shoots

1 cup dried, shredded wood ear mushroom, rehydrated

1 pound beef, cut into matchsticks

2 green onions, thinly sliced

2 1/2 teaspoons soy sauce

1 teaspoon salt

1 teaspoon sugar

1 (14 ounce) package egg roll wrappers

1 egg white, beaten

4 cups oil for frying, or as needed

DIRECTIONS

Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring, until firmed. Flip the eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then slice into thin strips.

Heat the remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add bamboo, mushroom, pork, green onions, soy sauce, salt, sugar, and MSG; continue cooking until the vegetables soften, about 6 minutes. Stir in sliced egg, then spread mixture out onto a pan, and refrigerate until cold, about 1 hour.

To assemble the egg rolls, place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.

Heat about 6-inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C).

Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.

Good Eating...........   :)

Answer 2

chicken

shrimp

or no meat at all

Answer 3

you can try minced chicken rolls they are great.may be minced lamb meat is also good