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.