In a large skillet over low-medium heat, add 1 tablespoon of vegetable oil and saute the mushrooms until they are begin to soften (about 7-10 minutes). Then add slaw mix, carrots, green onions, soy sauce, garlic, ginger, and salt. 

Continue to cook until the slaw mix wilts down and reduces in size (about 5 minutes). It should still have some crunch but still be pliable. Remove from heat.

Heat a large pan with cooking oil over medium-high heat. The pan should be deep enough for the oil to expand and not spill over. While it’s heating, assemble the egg rolls.

Place an egg roll wrapper on a hard surface with one of the points facing toward you. Fill the wrapper with 2-3 tablespoons of filling. Don’t be tempted to overfill it. Dip your finger into the bowl of water and run it alongside all four sides of the wrapper, including the points. Start with the point closest to you. Pick it up, and fold it over the filling (it will face the opposite direction after it’s folded). Fold each side point into the middle, and roll the egg roll away from you to seal closed. Continue until all the egg roll wrappers and filling are used.

After the egg rolls are assembled, use heat-safe tongs to carefully lower 3-4 of them into the pan of hot oil. Be careful not to crowd the pan, or the egg rolls won’t cook properly. Turn them over after 1-2 minutes if needed to ensure even cooking. When the egg rolls are brown and crispy on all sides, remove them from the pan and place them on a paper towel lined plate to drain. Repeat until all the egg rolls have been cooked.

Serve immediately (after they cool for a few minutes) with sweet and sour sauce, soy sauce, or any other of your favorite sauces. The egg rolls do not reheat well, so it’s best to eat them warm.