How to do it…

1. Heat oil in large skillet on medium high. Sauté mushrooms until turning soft. Add turkey and salt. Break it into small pieces while browning. Make sure this is cooked through. Then add onions, garlic and mustard and cook for a few minutes, stirring occasionally until onions soften.
2. Skinnytaste says drain the mean in a colander (and for the egg roll wrappers, you do not want this to be very damp). However, with little oil, and lean meat, I have yet to make this so there's anything to drain. But if there's something to drain, be certain to do that. Then put the meat mixture in a bowl and mix it with the cheese.
3. Now, time to assemble! First, separate your egg roll wrappers. I've made some egg rolls in my time, so I don't do these one at a time and I set up a conveyor belt system. However, if you're new to this, so your wrapper doesn't get too soggy as you're learning, do it one at a time. Have a clean, dry surface and a wee bowl of water ready to dip your fingers in. Have your meat and pickles ready to rumble. Then set the wrapper in front of you, tilted so its diamond shaped. Put a heaping spoonful or a 1/4 cup of the meat on the lower part of the wrapper. Sprinkle chopped pickle on top. Wet your fingers and then wet the edges of the egg roll wrapper. Lift the bottom point of the wrapper over the meat, squish and tuck it in. Be careful, you don't want to rip your wrapper, but just to say, they tend to be sturdy, so if you're cautious, you should be able to squish and tuck without a disaster happening. Then fold the left and right sides toward the center, tucking while rolling until it's a nice little tube o' goodness. Keep going until all the filling is gone.
4. If you're serving now: Spray all the sides of the rolls with oil, rubbing it around so it's fully coated. Cook them in an air fryer at 370-375 degrees, 7-8 minutes, flipping them halfway through until golden and crisp. Serve with ketchup, mustard, mayo, or the insanely good dipping sauce (see below).
5. If you're freezing: Tuck into a Stasher freezer bag (or other). Make sure there isn't a lot of air in there. Seal. When you're ready, cook from frozen like above, except at 320-325 degrees for 12-14 minutes
6. INSANE SAUCE: Combine 1/4 cup (light) mayo, 1 1/2 tablespoons ketchup, 1 teaspoon yellow mustard, 1 teaspoon dill pickle juice in a small bowl. ENJOY!
7. If you don't have an air fryer: Cook in a 400 degree oven, 12-16 minutes fresh, 18-20 minutes frozen, flipping halfway through.