Spring rolls, a well-known popular traditional delicacy, have not only spread throughout the country, but have also traveled abroad and around the world.

In a sense, spring rolls have become synonymous with Chinese cuisine.

What is the origin of spring rolls?

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 on the first day of spring, people would spread pancakes made of flour on a plate and add exquisite vegetables to eat, 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" truly reflect this living custom of people in the Tang and Song Dynasties.

In the Tang Dynasty, the spring dish was also called the five pungent dishes. In the Ming Dynasty, Li Shizhen said: "It is a mixture of onions, garlic, leeks, polygonum, mugwort and mustard that are pungent and tender. It is called the five pungent dishes."

The dish evolved into spring cakes.

Wu Zimu of the Song Dynasty described it in "Meng Liang Lu" as follows: "Changshu rice cakes, wontons, spring cakes, vegetable cakes, and dumpling soup." In the Qing Dynasty, spring cakes were also eaten by rich families or ordinary people.

Fucha Dunchong of the Qing Dynasty recorded in "Yanjing Years' Notes: Fighting Spring": "In those days, rich families ate more spring cakes, and women bought more radishes and ate them. They called them biting spring, which means they can stop the spring troubles."

, eating spring pancakes has gradually become a traditional custom to seek good luck and ward off disasters.

With the development and improvement of cooking technology, "spring cakes" have evolved into small and exquisite spring rolls.

At this time, it not only became a folk snack, but also became a palace cake and entered the hall of elegance.

Among the 128 dishes in the "Manchu-Han Banquet" in the Qing Dynasty court, spring rolls were one of the nine main snacks.

Today's spring rolls can be said to be of various kinds, each showing its own special abilities.

Although everyone still calls them "spring rolls", the styles are different and each has its own characteristics.

In terms of region, Shanghai and Sichuan, Guangdong and Beijing are very different; in addition, South Asian flavors such as Vietnamese rice flour pancakes wrapped in raw food and Thai shrimp spring rolls that are only as thick as a thumb, as well as the changes abroad

The kind of "EGG-ROLL".

There are many styles of spring rolls, and the fillings are even more flexible. They can be raw or cooked, or a mixture of raw and cooked. They can be based on meat or pure shrimp, or they can be mixed with vermicelli to make a filling.

Or purely vegetarian.