China snacks. Wrap the stuffing with a cooked round thin dough, grow into strips, and then fry in oil pan until golden brown floats. The stuffing can be vegetarian, salty and sweet. There are spring rolls with chives and shredded pork, shepherd's purse and bean paste. Spring rolls evolved from the custom of eating spring rolls on the day of beginning of spring in ancient times. Spring Festival began in the Jin Dynasty, and was first named Wuxinpan. Five spicy vegetables, such as small garlic, garlic, leek, mustard, coriander, etc., are contained in the five spicy dishes, which are used for people to get angry with the five internal organs after eating in spring. In the Tang Dynasty, the Spring Festival changed and the content became more exquisite. In the Complete Works of Household Necessities in Yuan Dynasty, it has been recorded that spring cakes are wrapped in rolls and eaten after being fried. Similar records are also found in the Ming Dynasty cookbook "The Legacy of Yi Ya". By the Qing Dynasty, the name of spring rolls had appeared. Making spring rolls generally involves four processes: making skin, filling, filling 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 Jinmen 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 dish" at that time. At that time, every time people went to beginning of spring, they spread pancakes made of flour on the plate and ate them with exquisite vegetables, so they were called "spring plate". At that time, not only did beginning of spring eat it on this day, but people also brought "spring dishes" during the spring outing.

In the Tang and Song Dynasties, this trend became more prevalent. The famous poet Du Fu's poems "Fine Lettuce in Spring" and Lu You's poems "Saving Things in Spring" truly reflect this life custom of people in Tang and Song Dynasties. In the Tang dynasty, the spring plate was also called the five-spice plate.

Li Shizhen in the Ming Dynasty said: "It is called a five-spice dish when the vegetables of onion, garlic, leek, Polygonum hydropiper, Artemisia and mustard are mixed and eaten."

Later, the spring plate and the five-spice plate evolved into spring cakes. In the Song Dynasty, Wu Zimu described it as follows: "Changshu cakes, wonton bowls, spring cakes, vegetable cakes and dumpling soup." In the Qing dynasty, rich families or ordinary families also ate more spring cakes. In the Qing Dynasty, Fucha Dunchong recorded in "The Year of Yanjing: Playing Spring": "It is the Japanese rich who eat more spring cakes, and women buy more radishes and eat them. It is said that they can bite the spring, but they can make trouble in spring." In this way, eating spring cakes has gradually become a traditional custom, in order to achieve good luck and eliminate disasters.

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 court cake, which became an elegant hall. Among the "Manchu-Han Banquet" 128 dishes in the court of Qing Dynasty, spring rolls are one of the nine main snacks.