1 pkg. of egg roll packets, thawed, place on side

Saute:

1/4 c. oil
1 1/2 lb. loose Italian sausage
3 sm. zucchini, diced

Add salt and pepper to taste. Drain well, let cool. Lay out egg roll dough. Add 3 tablespoons of sausage mixture to each square of dough, roll and deep fry. Serve with spaghetti sauce, or plain.