China snacks. Wrap the filling with cooked round thin dough, grow into strips, and then fry in oil pan until golden brown floats. The stuffing can be vegetarian, salty or sweet. There are spring rolls with shredded Chinese chives and shepherd's purse bean paste. Spring rolls evolved from the custom of eating spring rolls that day in ancient beginning of spring. The Spring Festival began in the Jin Dynasty, and was originally named Five Hearts Plate. Five spicy vegetables, such as garlic, garlic, leek, mustard, coriander and so on. All of them are contained in the five coriander, which is used by people to get angry with the five internal organs after eating it in spring. In the Tang Dynasty, the Spring Festival changed, and the content was more particular. In the Yuan Dynasty's Complete Collection of Household Articles, it has been recorded that spring cakes are wrapped in paper and fried before eating. Similar records can also be found in the Ming Dynasty cookbook Yi Ya Yi. In the Qing dynasty, the name of spring rolls appeared. Making spring rolls generally includes making skin, stuffing, stuffing and frying. It used to be handmade. In recent years, it has been able to carry out mechanized production.

The origin of spring rolls: Cai Qian, a native of Kinmen in the Qing Dynasty, was once challenged by the emperor to write with both hands at the same time. Seeing that her husband couldn't eat, Cai Qian's wife quickly wrapped all kinds of dishes in dough and stuffed them directly into her husband's mouth. This is the "Spring Roll".

The origin of spring rolls 2:

Spring rolls have a long history in China, and northern Renye Fang is called "Spring Cake". It is said that it existed in the Eastern Jin Dynasty. It was called "spring vegetables" at that time. At that time, when people went to beginning of spring, they spread pancakes made of flour on the plate and ate them with delicate vegetables, so they were called "spring dishes". At that time, not only did beginning of spring eat it on this day, but people also brought "spring dishes" during their spring outing.

In the Tang and Song Dynasties, this trend became more prevalent. The famous poet Du Fu's poem "Spring Lettuce" and Lu You's poem "Spring Stories" truly reflect this kind of life custom of people in Tang and Song Dynasties. In the Tang dynasty, the spring plate was also called the spiced plate.

Li Shizhen in the Ming Dynasty said: "Mixed vegetables such as onion, garlic, leek, Polygonum hydropiper, Artemisia and mustard are called five parsley."

Later, spring plates and spiced plates evolved into spring cakes. In the Song Dynasty, Wu described it like this: "Changshu cakes, wonton bowls, spring cakes, vegetable cakes and glutinous rice balls." In the Qing dynasty, wealthy families or ordinary families also ate more spring cakes. In the Qing Dynasty, Fu Cha Dunchong recorded in Yanjing Year: Playing Spring: "Japanese rich eat more spring cakes, while women buy more radishes to eat. It is said that they can bite spring, but they can make spring. " In this way, eating spring cakes has gradually become a traditional custom, so as to achieve the purpose of auspiciousness and disaster elimination.

With the development and improvement of cooking technology, "spring cake" has evolved into a small and exquisite spring roll. At this time, it not only became a folk snack, but also became a palace pastry and an elegant hall. Among the Manchu-Han banquet 128 dishes in the Qing Dynasty, spring rolls are one of the nine snacks.