Cook the Pasta in salted water in 10 minutes, drain and pour into the bowl
In Pan melt the butter the over medium heat. When the butter has melted and started to bubble, whisk in the flour, cook for 1 1/2 minutes whisking constantly.
Gradually whisk in the milk until no lumps.
Reduce the heat to low-medium and cook milk mixture whisking constantly until it thickens and bubbles 5-7 minutes.
Remove saucepan from heat and stir in the cheese by the handful, stirring each addition until blended. Stir in the mustard, salt and pepper.
Return the sauce to the low heat and mix in the pasta until well coated.
Place a spring roll wrapper in a flat surface. Brush the edges with egg mixture or corn batter.
With a small ice cream scoop, scoop about 1-2 tablespoons of the mac cheese onto the bottom third of the wrapper and in the middle of the wrapper. Fold the two edges. Roll tight and pull as you roll.
Place on a baking sheet and dust with flour to keep from sticking.
Partially defrost before frying or baking, 10-15 minutes.
Deep fry in oil deep enough to cover the spring roll for 4-5 minutes until the shell is golden brown.
Ready to Serve Hot Spring roll with sauce.