I microwave my asparagus with a little sea salt and a few tablespoons of water and cook until crisp tender (about 1-1/2 minutes), but you can boil or steam them, whatever you're comfortable doing. Let them cool and get ready to prepare the egg rolls.
On each of 4 egg roll wrappers give a squeeze of Dijon mustard. If you don't have a squeeze bottle, spoon on about a tsp or two.
Layer on a slice of salami, 3 spears of cooked asparagus and some Swiss cheese. Repeat 3 more times.
Roll up egg roll style and make an egg wash combining the egg, mustard (about 2 tsp) and approximately 2 T of water. Apply the egg wash and roll in bread crumb/Romano cheese mixture.
In large saucepan add a thin layer of oil and saute on medium heat for about 2 minutes per side (including the shallow sides) so they're brown all over. Plate and serve.
If you like a dipping sauce (I'm a sauce fanatic) combine sauce ingredients and stir to combine. Give it a taste to see if it needs a little more sour cream, vinegar or mustard and make it the way it tastes right for you. I didn't give any measurements for the sauce because everytime I make it I do it differently and it always seems to come out great.