Preheat oven to 425 degrees F.

Spray a 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 a large bowl and toss to mix well.

Working with 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 1/4 cup of pork tenderloin mixture in center of wrapper. Fold bottom corner of wrapper over filling. Fold in the sides and roll up. Place 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 prepared baking pan. Lightly spray egg rolls with cooking spray. Bake until 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.