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Baked Pork Egg Rolls
Whether you're hosting a party or just enjoying some down time with friends, delicious, slimmed-down snacks and small plates made with lean pork are the perfect solution for the health-conscious host.
Chef and registered dietitian, Michelle Dudash explains the benefits of cooking with lean pork tenderloin. "Ounce for ounce, heart-healthy pork tenderloin is now as lean as a skinless chicken breast. That means you can enjoy serving a dish like Baked Pork Egg Rolls and still stay on track with your diet."
Try serving some of these slimmed down dipping sauces with them:
|Prep Time:||20 minutes|
|Cook Time:||16 minutes|
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
|Directions:||Preheat the oven to 425 degrees 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.
|Source URL:||National Pork Board|