1 medium zucchini 1 medium yellow squash 1 large carrot 1 cup shredded red cabbage 3 cups (12 oz) shredded Gouda cheese 1/2 cup chopped fresh parsley or cilantro 1 16-oz pkg egg roll wrappers 4 to 5 cups vegetable oil
Cut zucchini, squash and carrot into matchsticks. You should have about 1-1/4 cups each. In medium bowl, combine zucchini, squash, carrot, cabbage, cheese and parsley. Place 1 egg roll wrapper with one corner facing you. Spoon about 1/4 cup of filling on center of wrapper. Fold bottom corner over filling. Moisten left and right corners with water; fold them toward center over filling. Moisten remaining edge with water; roll up and seal. Repeat procedure for remaining spring rolls. In a deep skillet or deep-fat fryer, heat oil to 375 degrees. Fry spring rolls, several at a time, until golden brown on all sides, turning every 2 to 3 minutes. Drain on paper towels. Serve with bottled sweet-n-sour sauce. Makes 20 spring rolls.