Rice rolls is a very famous traditional snack of Han nationality in Guangdong, which belongs to Cantonese cuisine and originated from Longzhou in Tang Dynasty. Rice rolls can only be classified according to its production methods. Generally, Bula is called Bula rice rolls, and the other is directly steamed, generally using drawer-type rice rolls.
Rice rolls can't be divided by place, because local businesses will cater to customers' tastes and adjust their tastes according to the local market. They will add the name of the local city before rice rolls. For example, Guangzhou will be called Guangzhou Xiguan rice rolls, and Chaozhou will be called Chaozhou rice rolls.
According to this classification method, there will be hundreds of rice rolls in China, which is unscientific. Because all rice rolls is actually a kind of Luoding rice rolls.
There are different opinions about the origin of rice rolls, and there is no unified statement. Some people say, "It was first created by Pantang Seafood Museum in War of Resistance against Japanese Aggression period." Others said that "rice rolls originated in Guangdong, and as early as the late Qing Dynasty, there was a cry of selling rice rolls on the streets of Guangzhou".
The special snacks in Hakka areas such as eastern Guangdong and southern Jiangxi are made of rice paste, and then steamed into rice films similar to river powder in an iron pan, just like cooking rice rolls.
It is said that after the Hakka ancestors moved north, because there was no wheat or flour to make spring rolls, they used rice to grind the skin instead of spring rolls, which was a great creation with great characteristics. This process of grinding rice into rice slurry is the predecessor of modern rice rolls.