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".

Spring rolls (also known as spring plates) are the symbol of spring in the minds of the ancients. In beginning of spring, the tender buds of green onions were fragrant and crisp, especially when spring came back to the earth, everything revived, and the tender onions came out first. People tried them early, which also meant "biting spring". Therefore, eating spring cakes has gradually become a traditional custom, in order to achieve good luck and eliminate disasters.

Chunnan = spring rolls, Huanxin = snacks.

Spring rolls, also known as spring cakes and pancakes, are popular traditional snacks in Fuzhou with a long history. Spring rolls evolved from ancient spring cakes. According to the ancient book Chen Yuanliang's "Guang Ji at the Age of Years", it is recorded that "in spring, spring cakes, lettuce and spring dishes are eaten." In the Qing Dynasty's "Yanjing Years", there is also a saying: "Playing spring is a rich family eating more spring cakes." It can be seen that the folk customs of making and eating spring cakes in spring have a long history. Nowadays, there are many proverbs about spring rolls, such as "One roll doesn't make spring", "Spring rolls in Longshengtang are not people inside and outside" and so on. Spring means spring here, which bodes well for welcoming the new year and celebrating.

Spring rolls are made by kneading white flour with a little water and salt, spreading them in a pan and branding them into round skins, then spreading the prepared stuffing (minced meat, bean paste and vegetable lard) on the skins, folding the two ends, rolling them into long rolls and frying them in an oil pan until golden brown. Spring rolls are thin and crisp, soft and fragrant, and have a unique flavor. They are the best seasonal products in spring.

It's called Spring Roll in Fujian. In Jiangsu and Zhejiang, there are "greasers" and "dumpling wrappers" ... In Shanghai, spring rolls are only as thick as fingers, and in Zhejiang and Fujian, they are made into big ones with a diameter of one and a half inches and a length of about 1 foot. Locals eat it every holiday, just like northerners eat jiaozi on holidays.

With the development of society, spring rolls are no longer limited to eating during festivals. Now every small shop that buys breakfast has regarded spring rolls as a regular breakfast snack.