Eating spring rolls at the Spring Festival means that everything begins in spring, and the meaning of eating spring rolls at the Spring Festival is that it is now almost spring, and the year can start all over again, which is to express the meaning of welcoming the new year.

Spring rolls are a popular traditional snack in China, made with a thin crust, rolled with fillings and deep-fried. The fillings and sizes vary from place to place, but they are basically flat and cylindrical. In China, for example, vegetables and meat are usually used as fillings, while in some northern regions red bean paste is used instead. Spring rolls are also one of the dishes served at the second table of a full Manchu banquet.

Hong Kong spring rolls, sometimes called "spring rolls", are one of the most common snacks served at teahouses. They are about four inches long and one inch in diameter, and are deep-fried to a golden brown color, with a variety of fillings, such as shredded mushrooms, shredded pork, shredded bamboo shoots, shredded pork, shredded pork, shredded bamboo shoots and shredded pork, Shredded pork, sweet bamboo shoots, bamboo shoots, vermicelli and fungus, etc. The quantity of each plate is mostly three pieces, which may be eaten with scissors by cutting it into two halves in the middle and then dipped in Worcestershire sauce.

In Hong Kong, there are also many innovative styles, with hawker stalls selling spring rolls that are two inches in diameter or even thicker, with a crunchier outer skin and more ingredients inside than traditional spring rolls, making them popular as street food.

Extended information:

Spring rolls are made of dry dough wrapped around a stuffed center, pan-fried, and deep-fried, and are derived from the custom of eating spring rolls on the day of the first spring.

According to the Jin Zhou "land and customs": "New Year's Day to make five Xin plate", is the five kinds of pungent vegetables, for people to eat in the spring, so it is also known as the "spring plate". Tang, its content has developed, "four times treasure mirror" said: "spring day, food rutabaga, spring cake, lettuce, the number of spring plate." After the development of increasingly exquisite, to the late Yuan Dynasty, there have been on the filling fried spring rolls recorded.

The Yuan Dynasty Anonymous compilation of the "home must use the whole collection of things" recorded "rolled pancakes": "thin pancakes, to walnut kernels, pine nuts, peach kernels, hazelnut, young lotus meat, dried persimmons, cooked lotus root, ginkgo, cooked chestnut, bar elemi, the above, except chestnut yellow slices cut are cut fine, with honey, sugar frosting and, with crushed mutton, ginger, and then, the spring rolls, the spring rolls. Add minced mutton, minced ginger, salt, and green onion for filling, roll into pancakes, and blanch in oil." This is the early spring roll method. The Ming Dynasty cookbook "YiYaZhouYi" has a similar record.