Categories: Appetizers

Ingredients

• 2 1/2 tbsp. reduced-sodium/lite soy sauce
• 1/2 tsp. sugar (or granulated no-calorie sweetener)
• 4 oz. raw boneless pork tenderloin, finely chopped
• 3 cups dry coleslaw mix
• One 6-oz. can (4 oz. drained) tiny shrimp, drained
• 1/4 cup chopped bean sprouts
• 2 scallions, chopped
• 1 stalk celery, thinly sliced widthwise
• 2 tsp. crushed garlic
• 1 tsp. sesame oil
• 1/2 tsp. ground ginger
• 1/8 tsp. black pepper
• 8 large square egg roll wrappers (stocked with the refrigerated Asian items in the supermarket)
• Optional dip: sweet & sour sauce

Directions

1. Preheat oven to 375 degrees.

2. Spray a large baking sheet with nonstick spray.

3. In a small bowl, mix 1/2 tablespoon soy sauce with sugar.

4. Add pork and coat well.

5. Cover and marinate in the fridge for 10 minutes.

6. Bring a skillet sprayed with nonstick spray to medium-high heat on the stove.

7. Add coleslaw mix, pork, and any excess marinade.

8. Cook and stir for 3 – 5 minutes, until pork is cooked through.

9. Transfer to a large bowl.

10. Add remaining 2 tablespoons soy sauce to the bowl.

11. Add all other remaining ingredients except wrappers and optional dip.

12. Mix well.

13. For added flavor intensity, cover and refrigerate for 20 minutes (optional).

14. Lay an egg roll wrapper flat on a dry surface.

15. Evenly distribute 1/8th of slaw mixture (about 1/3 cup) in a row a little below the center of the wrapper.

16. Moisten all four edges by dabbing your fingers in water and going over the edges smoothly.

17. Fold the sides about 3/4 inch toward the middle, to keep mixture from falling out.

18. Roll the wrapper up around the mixture and continue to the top.

19. Seal with a dab of water.

20. Place on the baking sheet, and repeat with remaining wrappers.

21. Spray egg rolls with nonstick spray.

22. Bake in the oven until golden brown, 25 – 30 minutes.

23. If you like, slice in half and dunk in sweet & sour sauce!

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