Baked Pork Egg Rolls
Preparation Time
20 minutes
|
Calories:
|
100
|
|
Total Fat:
|
1g
|
|
Cholesterol:
|
20mg
|
|
Protein:
|
9g
|
|
Carbohydrates:
|
14g
|
|
Sodium:
|
200mg
|
Serves
16 servings
Ingredients
- 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
Preparation
![]()
- Preheat the oven to 425°F. Spray large baking pan with cooking spray.
- 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.
- Finely chop the tenderloin. Combine tenderloin, coleslaw mixture, cilantro and hoisin sauce in large bowl and toss to mix well.
- 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.
- 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.
- Place egg roll seam-side down on plate and cover with damp paper towels to prevent drying. Repeat with the remaining wrappers and filling.
- 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.
- Turn egg rolls and bake until tops are lightly browned, about 3 minutes longer. Serve hot or warm.
Featured Videos:
Reviews and Comments:
|
