Brown meat in skillet; drain off fat. Stir together coleslaw mix, pork, ginger, garlic, mushrooms, pepper, and salt. Brush water around outer edge of each egg roll wrapper. Spoon 1/3 cup filling mixture in center of each wrapper. Fold bottom corner over filling, tucking tip of corner under filling; fold left and right corners over filling. Tightly roll filled end toward remaining corner; gently press to seal. Pour oil to a depth of 3 inches in a Dutch oven; heat to 375 degrees. Fry egg rolls, in batches, 3 to 4 minutes or until golden brown; drain on paper towels. Serve immediately with desired condiments.