Fried spring rolls are a dish from which region?

Spring rolls are a very local food and I believe many people have eaten them, especially during the Spring Festival. In some places, people do not eat dumplings but mainly eat spring rolls and sesame dumplings. If you have ever eaten spring rolls, you will definitely be impressed. You know, many local delicacies have traditional histories. So, where is fried spring rolls from? Let’s take a closer look below.

Spring rolls are a traditional Chinese festival food, a kind of fried food, popular throughout China, especially in the Jiangnan area and other places. In addition to being consumed at home, people also often use it to entertain guests.

Spring rolls have a long history and evolved from ancient spring pancakes. According to the ancient book "Sui Shi Guang Ji" by Chen Yuanliang, "In spring, people eat spring pancakes and lettuce, which are called spring plates." The Qing Dynasty's "Yanjing Sui Shi Ji" also has it: "On the first day of spring, rich families eat spring pancakes." It can be seen that the custom of making and eating spring pancakes in spring is a long-standing one. There are many proverbs about spring rolls now, such as "one roll does not make spring", "Longshengtang's spring rolls - neither inside nor outside is human", etc. The meaning of spring here is spring, which is a good omen for welcoming the spring and celebrating.

Method 1:

Ingredients: 15 spring roll wrappers, 150 grams of spring roll filling, 25 grams of flour, 500 grams of peanut oil (about 40 grams consumed).

Put the flour in a bowl and add water to make a thin paste.

2. Divide the spring roll filling into fifteen portions and put them in the middle of the spring roll wrapper respectively. Wrap them up on all sides to make strips 2 inches long and 5 cm wide. Apply flour paste on the edges to stick them firmly. The spring rolls are now ready.

3. Place peanut oil in a wok and heat until 60% hot. Add spring rolls and fry until golden brown. Remove from the pan, drain the oil and place on a plate.

4. Mix flour with water, then add salt and beat with hands to moisten the sugar for half an hour. Heat the pancake pan, wipe it clean, scoop up the mixed dough with your hands, put it into the pan again and again, and make it into spring roll wrappers.

Method 2

Ingredients: 70g Chinese cabbage, 50g flat bamboo shoots, 100g spring roll wrapper, 30g vegetarian half chicken, 40g soaked mushrooms, a little sesame oil

1. Flat-tipped bamboo shoots are best grown in Tianmu Mountain. First soak the salty Tianmu Mountain flat bamboo shoots in clean water to bring out the saltiness. Then tear them into thin strips with your hands and cut them into pieces about one inch long.

2. Wash and cut the Chinese cabbage into shreds. Soak the mushrooms in clean water until they swell and then cut into thin strips. Cut the vegetarian half chicken into thin strips.

3. Take the pan and add a little refined oil. Add shredded Chinese cabbage, shredded mushrooms, shredded flat bamboo shoots and shredded vegetarian chicken and stir-fry together. Use high heat and fast movements so that the dish will have a fresh aroma. When the cabbage is cooked, add starch and sesame oil and serve.

4. After the fried fillings have cooled completely, wrap them in spring roll wrappers and seal them with batter.

5. Take the pan out of the heat and add about 500 grams of refined oil. When the oil temperature rises to about 40% (about 150 degrees), put in the wrapped spring rolls and fry until the spring rolls turn golden brown. Remove from the pan and serve. When eating, add a dish of vinegar, it depends on personal preference. I don’t like it and prefer to eat it in its original flavor.

Method 3

Ingredients: Spring roll wrapper, fresh lean pork, chives, dried tofu

1. Cut the fresh lean pork into matchstick-thin strips, cut the chives into small pieces, cut the dried tofu into strips, soak the mung beans until soft and remove the stems

2. Season the pork with Sichuan salt, cooking wine, and water bean powder, fry until cooked, add chives, dried tofu, and mung bean sprouts to make stuffing and set aside

3. Take the spring roll wrapper, put in the appropriate amount of filling, bring the two ends together to form a cylinder, and seal the joint with flour paste

4. Put the pan on high heat, add oil and heat it until it is 60% hot. Put the wrapped spring rolls into the pan and fry until golden brown, then take them out. Note that you should turn the frying pan to make the color even.