Heat a skillet over medium heat.

Add the ground pork and diced onion to the skillet.

Cook until the pork is no longer pink.

Add the sliced mushrooms, diced celery, coleslaw mix, and a pinch of salt to the skillet.

Cook for about 5 minutes to soften the vegetables.

Remove from heat and let cool slightly.

Place an egg roll wrapper on a cutting board.

Add approximately 1/3 cup of the pork and vegetable mixture to the top corner of the wrapper.

Fold the top corner of the egg roll wrapper down over the filling.

Next, roll the wrapper up, tucking the sides in as you go.

Moisten the edges of the wrapper with water and seal it in place.

Repeat the process with the remaining egg roll wrappers and filling until all the filling is used.

Lightly spray the egg rolls with cooking spray.

This will help ensure even browning.

Preheat the air fryer to 200°C (400°F).

Place the egg rolls in the air fryer basket in a single layer, ensuring they are not touching.

Cook at 200°C (400°F) for 6 to 8 minutes, turning them over once with tongs halfway through cooking, until golden brown and crispy.

Once cooked, remove the egg rolls from the air fryer and serve hot.