Place the liquid Just Egg in a wide, shallow large bowl.
Place the gluten-free flour and gluten-free breadcrumbs in another wide, shallow large bowl. Stir to combine the two evenly.
Line a large sheet pan with a piece of parchment paper and grease it with cooking oil spray.
Wet your hands with cold water and then quickly mold flat 1/4 cup portions of the ham filling into small logs about 3 inches long and 1 inch wide.
Place the logs on the prepared baking sheet and set them in the fridge to keep cold, so they are easier to work with.
Bread one log at a time and continue holding the others in the fridge. First, coat it in the liquid Just Egg. Then, using your other hand, coat it in the breadcrumb-flour mix. Place the breaded log back onto the sheet pan in the fridge and bread the rest of them.
After all of the logs have been breaded (continue holding them in the fridge, so they stay firm), bring a medium-sized saucepot of the vegetable oil to 350 degrees Fahrenheit. USE A THERMOMETER to gauge the temperature accurately!
Carefully drop no more than two logs into the pot of oil and deep fry them for 3 1/2 to 4 minutes, flipping them over halfway through.
Gently remove them from the oil with a pair of metal tongs or a slotted metal spoon and then place them on a wire rack lined sheet pan.
Serve with lime wedges and squeeze the juice on top before each bite!