• Mix together the sandwich glue and set aside.
• Mix together the dipping sauce ingredients and refrigerate.

To make the batter:

• In a medium bowl, whisk together the flour, salt, sugar, baking powder, and corn starch.
• In a large bowl, whisk the egg and milk.
• Gradually whisk the flour mixture into the egg and milk mixture until smooth. Set aside. The batter with thicken slightly.

To make the tortilla rollups:

• Spread approximately 1 tablespoon of the jam evenly onto each of the tortillas, making sure to leave a border around each tortilla, and at the top for the sandwich glue.
• Evenly divide and layer the turkey, ham, and cheese at the bottom of each tortilla.
• Spread a bit of the sandwich glue on the top of the tortillas and carefully roll each of the Monte Cristo tortillas tightly, pressing at seams to glue shut.
• Place the tortilla logs on a baking sheet and freeze for 10-15 minutes.
• Meanwhile, carefully heat the oil to a temperature of 350 - 375 degrees.
• Remove the tortilla logs from the freezer. Trim the edges and discard.
• Use a serrated knife to slice each tortilla log into pinwheels (approximately 8 slices per log).
• Dip each Monte Cristo into the batter (allowing the excess to drip off), and carefully submerge them into the hot oil.
• Carefully fry each roll-up until golden on both sides (approximately 45 seconds, per side).
• Remove the fried roll-ups to drain on paper towels and season with salt if desired.
• Continue the process with the remaining roll-ups.

To reheat and keep warm:

• Line a baking sheet with a wire rack and add the Monte Cristo appetizer rollups. Bake or keep warm in a low oven (or a 350-degree oven if reheating) until the remainder of the appetizers are complete.
• Sprinkle the Monte Cristo appetizers with confectioners sugar before serving.
• Serve hot with the raspberry Dijon dipping sauce.