Spring rolls are made of dry bread, filled with stuffing and then fried. It evolved from the custom of eating spring vegetables on the vernal equinox. According to the local customs of Jin and Zhou Dynasties, "making five parsley on New Year's Day" means giving everyone five kinds of spicy vegetables and fruits in spring, so it is also called "spring dish". By the Tang Dynasty, its specific content had a changing development trend. Four Seasons Baojing said, "On the vernal equinox, eat reed, spring cake, oily wheat and spring vegetables." After that, the development trend became more and more refined. By the end of Yuan Dynasty, there was already a description of fried spring rolls with stuffing.

As the head coach of Anhui cuisine in Shandong Province, fried spring rolls originated from Boshan specialty dishes. In Zibo people's minds, fried spring rolls are an essential special food for every banquet. Just eat in Boshan, and then there are fried spring rolls. This special food can be seen all year round, but only in spring has a unique flavor, and the origin of this flavor is Toona sinensis bud. This strong-smelling green plant can only be opened to the outside world in the early spring, facing the cold wind. It can't be said that it stinks, but it's not the smell in everyone's mouth, but it can't stop after eating it. In addition to the Toona sinensis buds that only exist in spring, in other seasons, the stuffing of fried spring rolls is mostly leek stuffing.

The most distinctive feature of spring rolls is the outer egg skin, from which the golden appearance and malleable taste come. Sprinkle raw eggs, add 100g tapioca starch, add 50g water, and stir well to boil the oil. I still remember when I was a child, I started making spring rolls at home as soon as the Spring Festival arrived. I smeared a thin layer of oil with ginger, put the egg liquid into the wok, roasted it with slow fire, and kept tossing the spoon with my hands. After a layer of omelet was spread evenly, I peeled it first and then pasted it, and the golden omelet was cooked. Spread the stuffing on the omelet and roll it with the omelet. Actually, you can finish it, but what we need to do is to fry spring rolls. Put this spring roll into the pot, and after a period of frying, the surface of the spring roll will dry and become brittle gradually, which is the taste that everyone needs.

Take out a golden fried spring roll and slice it with a knife. When the sharp blade just touches the spring rolls, the sweet "click" sound lingers in your mind. You can imagine that its crisp surface keeps breaking under pressure, making a series of beautiful sounds. After cutting, there is dried Kun in it. The dark brown Toona sinensis buds in it are in contrast to the white tofu, and the fans are full and extended. Eating fried spring rolls usually combines some dip. If there are delicious fried spring rolls, it is natural to mix them with violent dipping, which is also the rule of Huizhou cuisine. In a small bowl, pour pepper, soy sauce, vinegar, ginger foam and sesame oil. This is a simple bowl of dip, which tastes delicious and fragrant.