Place an eggroll wrapper on a work surface so that the corners are facing up and down, left and right (like a diamond, not like a square). Place about 3 tablespoons of the ham and 3 tablespoons of the cheese in the center of the eggroll wrapper.

Brush the edges of the eggroll wrapper with hot water.

Now you want to roll up the eggroll, this is similar to rolling up a burrito. Fold the left and right edges over towards the center. Then fold the bottom edge up and over the ham and cheese, use your hands to squash down the ham and cheese so there are no air pockets. Then roll the ham and cheese towards the top corner, using your fingers to seal the seams closed. Repeat using up all of the ham and cheese.

Then heat the oil in a skillet over medium low heat. Once it starts to bubble, add the eggrolls being careful gently place the eggrolls in the oil using tongs so that oil doesn't splatter. Do not overcrowd the pan. Brown all sides of the eggroll, keeping a close eye to turn them as each side becomes golden brown.

Either keep warm in the oven, or serve right away with mustard either drizzled over or on the side.