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(Makes 20 spring rolls)

For this recipe, you will need:

· 1 medium zucchini, cut into match sticks (1-¼ cup)
· 1 medium yellow squash, cut into match sticks (1-¼ cup)
· 1 large carrot, cut into match sticks (1 cup)
· 1 cup shredded red cabbage
· ½ cup chopped fresh cilantro or ½ cup chopped fresh parsley
· 3 cups (12 ounces) shredded smoked Gouda cheese
· 1 package (16 ounces) eggroll wrappers
· 4-5 cups vegetable oil

1) Preheat oven to 375°F.

2) In a medium-sized bowl, combine zucchini, yellow squash, carrots, red cabbage, cilantro and cheese.

3) Place 1 egg roll wrapper with 1 corner facing you. Spoon about ¼ cup of filling on center of wrapper.

4) Fold bottom corner over filling.

5) Moisten left and right corners with water; fold them toward center over filling.

6) Moisten remaining edge with water and roll up and seal.

7) Repeat procedure for remaining spring rolls.

8) In a deep skillet or deep-fat fryer, heat oil to 375° F.

9) Fry spring rolls several at a time until golden brown on all sides, turning once about every 2 to 3 minutes.

10) Dry on paper towels.

11) Serve with jarred or pre-prepared sweet and sour sauce.

12) Serve warm.

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