Vegetarian Cheesey Spring Rolls

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Vegetarian Cheesey Spring Rolls

 

1 medium zucchini, cut into match sticks, 1 1/4 cups

1 medium yellow squash, cut into match sticks, 1 1/4 cups

1 large carrot, cut into match sticks, 1 cup

1 cup shredded red cabbage

3 cups shredded cheese of your choice

1/2 teaspoon red pepper flakes

1/2 cup chopped fresh cilantro or 1/2 cup chopped fresh parsley

1 16 ounce package egg roll wrappers

4 cups vegetable oil

 

I heat the oil in wok at 375 degrees

In a medium-sized bowl, combine zucchini, yellow squash, carrots, red cabbage,

red pepper flakes,cilantro and cheese.

Place one 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 and roll up and seal. Repeat procedure for remaining

spring rolls.

Youb can deep fry in a wok or skillet, get the oil to 375 degrees though..

Fry spring rolls several at a time until golden brown on all sides, turning once

every two to three minutes. Drying on paper towels.

Serve with jarred or pre-prepared sweet and sour sauce or ponzu sauce or dip in

Chinese hot mustard and enjoy.

Yields 20 servings.