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Baked Pork Egg Rolls are easy, delicious and guilt-free. Have fun with flavor and enjoy eating better with this tasty recipe.
- 1 cooked pork tenderloin, (1 pound), trimmed
- Cooking spray, for the baking pan
- 4 cups coleslaw mix
- 2 green onions, thinly sliced
- 1/2 cup fresh cilantro, chopped
- 3 tablespoons hoisin sauce
- 16 egg roll wrappers
Preheat the oven to 425 degrees F. Spray a large baking pan with cooking spray.
Place the coleslaw mix and green onions in a medium microwave-safe bowl. Cover with waxed paper and microwave on high until softened, 5 minutes. Transfer to a plate and let cool slightly.
Finely chop the tenderloin. Combine the tenderloin, coleslaw mixture, cilantro and hoisin sauce in a large bowl and toss to mix well.
Working with one 1 egg roll wrapper at a time (keep the remaining wrappers covered to prevent drying), place the wrapper on a work surface with one corner pointing toward you. Brush the edge of the wrapper with water. Spoon about 1/4 cup of the pork tenderloin mixture in the center of the wrapper. Fold the bottom corner of the wrapper over the filling. Fold in the sides and roll up. Place the egg rolls seam-side down on a plate and cover with damp paper towels to prevent drying. Repeat with the remaining wrappers and filling.
Arrange the egg rolls in a single layer seam-side down in the prepared baking pan. Lightly spray the egg rolls with cooking spray. Bake until the bottoms are lightly browned, about 8 minutes. Turn the egg rolls and bake until the tops are lightly browned, about 3 minutes longer. Serve hot or warm.
Recipe reprinted by permission of National Pork Board. All rights reserved.
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