China snacks. Wrap the filling with cooked round thin dough, grow into strips, and then fry in oil pan until golden brown floats. Stuffing can be vegetarian, salty and sweet. There are spring rolls with shredded pork with 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 small garlic, garlic, leek, mustard, coriander and so on. They are all contained in five coriander, which is the food that people get angry after eating five zang-organs in spring. In the Tang Dynasty, the Spring Festival changed, and the content became more exquisite. In the complete collection of family necessities in the Yuan Dynasty, it has been recorded that spring cakes are rolled up and fried for consumption. Similar records can also be found in the Ming Dynasty cookbook Yi Ya Yi Yi. By the Qing dynasty, the name of spring rolls had appeared. Making spring rolls generally goes through four processes: peeling, 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 Jinmen in Qing Dynasty, was 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 with 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. At that time, it was called "spring dish". At that time, whenever people went to beginning of spring, they spread pancakes made of flour on plates and ate them with exquisite vegetables, so they were called "spring plates". At that time, not only did beginning of spring eat it that day, but people also brought "spring vegetables" on their spring outing.

In the Tang and Song Dynasties, this trend became more prevalent. The famous poet Du Fu's "Fine Lettuce in Spring" and Lu You's "Saving Things in Spring" 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: "When onions, garlic, leeks, Polygonum hydropiper, Artemisia, mustard and other vegetables are mixed, they are called five coriander."

Later, spring plates and spiced plates evolved into spring cakes. In Song Dynasty, Wu Zimu described it like this: "Changshu cake, wonton bowl, spring cake, vegetable cake and jiaozi soup." In the Qing dynasty, wealthy families or ordinary families also ate more spring cakes. Fu Cha Dunchong in Qing Dynasty recorded in "When Yanjing was Years Old, Playing Spring": "Japanese rich people eat more spring cakes, while women buy more radishes to eat. It is said that they can bite the spring, but they can make trouble in the spring. " In this way, eating spring cakes has gradually become a traditional custom to achieve auspiciousness 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 pastry and an elegant hall. Among the 128 dishes of Manchu-Han banquet in Qing Dynasty, spring rolls are one of the nine main snacks.