Preheat the oven to 375º F.
In a medium-sized bowl, combine zucchini, yellow squash, carrots, red cabbage, 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.
In a deep skillet or deep-fat fryer, heat oil to 375° F.
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.