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.