1/2 pound ground pork
1/2 bag coleslaw mix
4 ounces mushrooms
1 stalk celery
1/2 teaspoon salt
egg roll wrappers
Heat a skillet over medium heat.Add the ground pork and onion and cook until pork is no longer pink.
Add the mushrooms, celery, coleslaw mixture and salt to the skillet. Cook for 5 minutes to soften the vegetables.
Put the wrapper on a cutting board. Add 1/3 cup of filling mixture to the top corner of the egg roll wrapper. Fold the top down over the filling. Then roll the wrapper up, tucking the sides in as you go. When you get to the bottom use your fingers to moisten the edges of the wrapper and seal it in place.
Continue to roll the egg rolls until the filling is gone.
Spray the egg rolls lightly with cooking spray if desired. This will ensure even browning of the egg rolls.Cook the egg rolls at 400F for 6-8 minutes, flipping once with tongs half way through.