These homemade egg rolls will add a refreshing and healthy main dish to your cooking schedule.
100 calories; 1 g fat; 0 g saturated fat; 200 mg sodium; 20 mg cholesterol; 14 g carbohydrate; 1 g fiber; 9 g protein
Cook pork before starting recipe
Preheat the oven to 425°F.
Spray a large baking pan with cooking spray.
Place the coleslaw mix, chopped cilantro, and thinly-sliced green onions in a medium microwave-safe bowl and microwave on high until softened, about 5 minutes.
Transfer to a plate and let cool slightly.
Finely chop the pork.
Combine pork, coleslaw mixture, cilantro, and soy sauce in a large bowl and tossto 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 edge of wrapper with water.
Spoon about ¼ cup of the pork 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 egg rolls in a single layer seam side down in the prepared baking pan.
Lightly spray egg rolls with cooking spray.
Bake until the bottoms are lightly browned, about 8 minutes.
Turn the egg rolls and bake until tops are lightly browned, about 3 minutes longer.
Serve hot or warm.