Origins of Spring Rolls
Spring rolls, known as “chun juan” (春卷) in Mandarin, have a history stretching back over a millennium. Traditionally enjoyed during the Spring Festival, these appetizers celebrate the Chinese New Year, the arrival of spring, and the renewal of life.
Early History
The origin of spring rolls dates back to the Eastern Jin dynasty (317–420 AD). People celebrated the onset of spring by eating thin pancakes filled with fresh vegetables. These early versions were not fried but resembled modern wraps filled with an array of fresh produce to cleanse the palate and welcome the new year.
Evolution During the Dynasties
By the Tang dynasty (618–907 AD), the filled pancakes had become more elaborate. They incorporated a wider variety of ingredients, including meats and preserved vegetables. This evolution reflected the culinary innovations and prosperous trade along the Silk Road. The rolls gained popularity not only for their taste but also for their symbolic meaning. Their golden, crispy appearance after frying represented prosperity and wealth.
Ming and Qing Dynasties
During the Ming (1368–1644 AD) and Qing (1644–1912 AD) dynasties, the technique of deep-frying the rolls became prevalent. This preparation method gave them a crispy exterior and a tender interior. It also made them a convenient festive treat, as they could be prepared in advance and fried just before serving.
Cultural Significance
Spring rolls are more than just a culinary delight; they are imbued with auspicious symbolism. Their cylindrical shape resembles gold bars, believed to bring wealth and good fortune. This association is particularly strong during the Spring Festival, when families gather to share meals symbolizing prosperity and happiness for the coming year.
Regional Variations
Across China, spring rolls vary by region. In the north, they often contain a mixture of pork, shrimp, mushrooms, and cabbage, seasoned with soy sauce and other aromatics. Southern variations might include fresh and preserved vegetables, with a greater use of seafood. Despite regional differences, the fundamental concept remains the same: celebrating the season’s fresh ingredients wrapped in a delicate, crispy shell.
Contemporary Influence
Today, spring rolls have transcended Chinese borders, becoming beloved snacks worldwide. They have been adapted to suit local tastes, incorporating ingredients and flavors from diverse culinary traditions. Despite these adaptations, the essence of the spring roll—as a symbol of renewal, prosperity, and culinary artistry—remains unchanged. They continue to bring joy and good fortune to those who enjoy this timeless tradition.
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Chinese Spring Rolls
Ingredients
Seasoning
Instructions
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Boil the shredded bamboo shoots in water to remove the sour and astringent smell, then rinse them with cold water, then use a clean cotton cloth to absorb the water, and cut into fine cubes for later use.
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After washing the shrimps and removing the intestinal mud, add diced pork shank, cornstarch, and salt, mix with hands until sticky, then add other seasonings and ingredients. Stir evenly to form the filling.
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Mix ingredients. Evenly to form batter and set aside.
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Wrap each spring roll wrapper with 50 grams of filling and roll into a spring roll shape, then secure and seal with batter, and fry in 150℃ oil until golden brown.
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Spring Rolls are ready. Bon Appetit!
