Spring rolls have a long history in our country, and northerners also call them "spring pancakes". It is said that it existed in the Eastern Jin Dynasty. It was called "Spring Pan" at that time. At that time, every time people arrived at the beginning of spring, they would spread pancakes made of flour on a plate and eat them with exquisite vegetables, so it was called "spring plate". At that time, it was not only eaten on the first day of spring, but people also brought "spring plates" during spring outings. In the Tang and Song Dynasties, this trend became more popular. The famous poet Du Fu's poems "Spring plate with thin lettuce" and Lu You's "Spring plate with new things" both truly reflect this living custom of people in the Tang and Song Dynasties. In the Tang Dynasty, Chunpan was also called Wuxin Pan. 1. The key to making spring roll wrappers

Spring rolls are delicious, crispy on the outside and tender on the inside, and the bean paste filling inside is soft and delicious. Every time I make spring rolls, the children rush to eat them. The Spring Festival is coming soon. Spring rolls are also a must-have dish on the Spring Festival table. In fact, it is very easy to make spring rolls yourself, as long as you master the know-how. To make spring rolls delicious, the outer shell is very important. Especially suitable if you use dumpling wrappers. No need to knead the dough, just wrap it up. If you want the spring rolls to have crispy skins, roll them in bread crumbs. The breaded spring rolls are crispy when fried and fall apart when you eat them. 2. The specific method of making spring roll wrappers

Prepare an appropriate amount of dumpling wrappers, take out one sheet, and evenly apply a thin layer of oil on it to prevent sticking. Then fold another dumpling wrapper on the dumpling wrapper, and continue to brush a layer of oil so that the dumpling wrappers are stacked neatly, and every 10 dumpling wrappers can be stacked. Use a rolling pin to roll out the dumpling wrappers. Pay attention to rolling the front and back sides so that the thickness of the dumpling wrappers can be even. Roll for about 2 minutes, then roll it out to about 3 times the size. Then pick it up with your hands and make it slightly transparent. This way our spring roll dumpling wrappers can be rolled out. came out. Add water to the pot and bring to a boil over high heat. Put the rolled spring rolls into the pot and steam them over medium heat for 5 minutes. Take them out and let them cool for later use. Using the gaps between steamed spring rolls, we can prepare some favorite side dishes, suitable for both meat and vegetables. Just blanch or stir-fry and season. After the spring rolls have cooled, tear them off one by one. They were really soft and thin, worse than traditional dough making methods. Grab a favorite side dish from Chang Chun Rolls. Of course, it can also be further processed into more delicious and crispy fried spring rolls. 3. The specific method of frying spring rolls

Put oil into the pot, heat the oil to 50% heat, then turn to medium-low heat, and seal both ends of the spring rolls to prevent the fillings from falling out. Add the spring rolls and start frying. While frying, turn occasionally. When the spring rolls are completely golden, you can control the oil in the pan. Dumpling wrappers are available in every household, and you can buy a big pile for 2 yuan. After simple processing, it can be used to make spring rolls. It’s quick and easy, and can be rolled into a pile in 2 minutes. It's perfect for breakfast or lunch. The method is also simple, just roll up your favorite side dishes and ensure you can eat them one after another.