Smoked Gouda & Vegetable Spring Rolls

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Preheat the oven to 375 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.

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