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Ethnic Recipes
Baked Pork Egg Rolls

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Preparation Time
20 minutes

Cook Time
16 minutes

Calories: 100     Total Fat: 1g
Cholesterol: 20mg     Protein: 9g
Carbohydrates: 14g     Sodium: 200mg

16 servings
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  • Cooking spray
  • 4 cups coleslaw mix
  • 2 green onions, thinly sliced
  • 1 cooked pork tenderloin (1 pound), trimmed
  • 1/2 cup chopped fresh cilantro
  • 3 tablespoons hoisin sauce
  • 16 egg roll wrappers

    1. Preheat the oven to 425°F. Spray large baking pan with cooking spray.
    2. Place coleslaw mix and green onions in a medium microwave-safe bowl. Cover with wax paper and microwave on high until softened, 5 minutes. Transfer to a plate and let cool slightly.
    3. Finely chop the tenderloin. Combine tenderloin, coleslaw mixture, cilantro and hoisin sauce in large bowl and toss to mix well.
    4. Working with 1 egg roll wrapper at a time (keep remaining wrappers covered to prevent drying), place wrapper on a work surface with one corner pointing toward you. Brush edge of wrapper with water. Spoon about 1/4 cup pork tenderloin mixture in the center of wrapper.
    5. Fold bottom corner of wrapper over filling. Fold in sides and roll up. Don't worry if your first egg roll doesn't look perfect; you'll master the easy technique after rolling a couple.
    6. Place egg roll seam-side down on plate and cover with damp paper towels to prevent drying. Repeat with the remaining wrappers and filling.
    7. Arrange egg rolls in a single layer seam-side down in prepared baking pan. Lightly spray egg rolls with cooking spray. Bake until the bottoms are lightly browned, about 8 minutes.
    8. Turn egg rolls and bake until tops are lightly browned, about 3 minutes longer. Serve hot or warm.
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