Steam vegetables. Mix cabbage and carrots together in a small bowl. Add 1 tablespoon of water and cover with a damp paper towel. Microwave for 1 minute 30 seconds to lightly steam. Lightly salt and pepper.
Prepare wrapper. Lay an egg roll wrapper down on a cutting board in a diamond shape. Take a pinch or two of cabbage mix and lay it on the egg roll wrapper.
Roll wrapper. Wet a finger with a little water and run it around the edges of the egg roll wrapper. Fold the left and right corners in and then pull the bottom corner up and roll it up tightly.
Fry egg roll. Do this for each egg roll and then begin frying in batches putting two egg rolls in the frying oil for 2-3 minutes, turning once, until they are golden brown.
PARSLEY CREAM SAUCE In a small saucepan over medium high heat add the butter and let it melt. Add flour to the butter and keep whisking to cook the flour for about a minute. Add the milk and heavy cream whisking the whole time. Cook for 5-7 minutes or until mixture begins to thicken. Salt to taste. Add the parsley and wholegrain mustard continuing to stir and cook for another minute then remove from heat and let cool slightly before serving.