Mac and Cheese Springrolls

1 lb small pasta cooked al dente
4 Tbsp unsalted butter
1/3 C flour
21/2 C  half and half or milk
4 oz Jack cheese shredded
8 oz extra sharp white cheddar cheese shredded
2 tsp dijon mustard
1 tsp salt
1/2 tsp white pepper

1 pkg 8" spring roll wrappers
1 egg beaten with 1 Tbsp water
Canola oil to fry

Melt butter in frying pan, when bubbling, add flour and whisk cooking for 1 1/2-2 minutes
Gradually whisk in the milk, cooking for 7-8 minutes till thickened
remove 1/3 of sauce and set aside
Remove from heat and add cheeses
Stir in Dijon, salt and pepper
Return to low heat and stir in pasta till well coated
let cool completely

Lay out Spring roll wrappers and brush edges with egg
Using Ice cream scoop, put approx 2 Tbsp on each spring roll wrapper and roll up
Spring rolls can be frozen at this point (Defrost 15 minutes before frying if frozen)
Fry in hot Canola oil or can bake at 350 for 5-7 minutes on a sprayed pan turning once

For Dipping sauce mix reserved Beshamel sauce with Sriracha sauce to taste