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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 wrap 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 does not 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
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