Spring rolls

Synopsis

Spring rolls are a traditional Chinese seasonal food, also known as spring pancakes or thin pancakes. They originated from the Five-Spice Plate of the Eastern Jin Dynasty and evolved through the Tang and Song dynasties, with the fried method appearing during the Yuan Dynasty. Made by wrapping meat and vegetable fillings in thin dough wrappers and deep-frying them, they are crispy on the outside and tender on the inside. They are an essential delicacy for the Spring Festival in southern China and one of the nine main dim sum dishes in the Manchu-Han Imperial Feast.

Overview

Spring rolls are one of the most representative traditional seasonal foods in China, also known as spring pancakes or thin pancakes. They are made by wrapping various meat and vegetable fillings in thin dough wrappers, then either deep-frying or rolling them for direct consumption. The history of spring rolls can be traced back to the "Five-Spice Plate" of the Eastern Jin Dynasty and the "Spring Plate" of the Tang Dynasty. Initially consumed on the day of the Beginning of Spring, they gradually evolved into today's spring rolls. In southern China, especially in the Jiangnan region, eating spring rolls during the Spring Festival is an important dietary custom, echoing the tradition of eating dumplings in the north.

Spring rolls have a golden, crispy exterior and a fresh, savory filling, making them a traditional delicacy in Chinese culinary culture that symbolizes auspiciousness. The homophone of "spring" and the rolled shape both symbolize the vitality and family reunion of the new year. Spring rolls are also one of the nine main dim sum dishes in the Manchu-Han Imperial Feast, holding a significant place in Chinese banquet culture.

Historical Origins

The origin of spring rolls can be traced back to the Eastern Jin Dynasty. According to Zhou Chu's Feng Tu Ji from the Jin Dynasty: "On New Year's Day, the Five-Spice Plate is prepared," which involved combining five pungent vegetables for people to eat in spring. This is considered the precursor to spring rolls. The five vegetables in the Five-Spice Plate typically included scallions, garlic, chives, rapeseed, and mustard greens, believed to help dispel cold and prevent illness after consumption.

By the Tang Dynasty, the Five-Spice Plate evolved into the more elaborate Spring Plate, where ingredients were no longer limited to pungent vegetables but included meats, eggs, and other diverse fillings. On the day of the Beginning of Spring, people would place various ingredients on thin pancakes, roll them up, and eat them, giving rise to the term "spring pancake." Chen Yuanliang's Sui Shi Guang Ji from the Song Dynasty records: "In spring, eat spring pancakes and raw vegetables, called the Spring Plate."

The Yuan Dynasty saw the emergence of the deep-fried spring roll method, a significant breakthrough in its form. Fillings were wrapped in thin dough wrappers and then fried in oil until golden and crispy, greatly enhancing both texture and flavor. By the Qing Dynasty, fried spring rolls had become a palace snack and were included in the menu of the Manchu-Han Imperial Feast. Since then, spring rolls have spread widely across China, developing various regional characteristics.

Regional Variations

Preparation Method

The preparation of spring rolls involves four steps: making the wrapper, preparing the filling, wrapping, and frying. Making the wrapper is the foundation. The traditional method involves lightly brushing a dough ball on a hot griddle to form a wrapper as thin as a cicada's wing. A good spring roll wrapper should be thin yet unbroken, translucent yet leak-proof. Modern methods include machine-made wrappers, but handmade ones offer a superior texture.

Preparing the filling is the soul of the spring roll. Classic fillings include shredded pork, shredded cabbage, shredded carrots, shredded shiitake mushrooms, and glass noodles. Meat should be shredded and marinated in advance for flavor, vegetables should be shredded and have excess moisture squeezed out, and glass noodles should be soaked until soft and then cut into sections. All filling ingredients should be stir-fried in advance and cooled, ensuring the wrapped spring rolls are not affected by excess moisture from the filling.

For wrapping, take a spring roll wrapper, place an appropriate amount of filling on it, fold the near edge over the filling, then fold in the two sides, and roll it forward tightly. The tightness should be moderate; too loose and it may fall apart during frying, too tight and it may burst. Finally, seal the edge with a little flour paste.

Frying is the final and most crucial step. Control the oil temperature between 160°C and 180°C (320°F and 356°F). Place the spring rolls one by one into the hot oil and fry until the surface is golden and crispy, then remove. Place the fried spring rolls on paper towels to drain excess oil. They are best enjoyed while hot.

Cultural Significance

Spring rolls carry rich symbolic meaning in Chinese culture. The character for "spring" represents spring and vitality, while the rolled shape resembles gold bars, symbolizing wealth and good fortune. In the Jiangnan region, spring rolls are a must-have on the Spring Festival dining table, symbolizing the welcoming of the new spring and renewal. The scene of family members sitting together to wrap spring rolls is also a warm family interaction during the Spring Festival.

Spring rolls have also spread worldwide with the Chinese diaspora, becoming one of the most internationally recognized Chinese foods. In Chinese restaurants across Southeast Asia, Europe, and the Americas, spring rolls are almost always among the most popular appetizers. Different regions have also adapted spring rolls to local tastes, creating a rich variety of variants, reflecting the inclusiveness and adaptability of Chinese culinary culture.

References

1. Baidu Baike: https://baike.baidu.com/item/春卷/1380124
2. Wikipedia: https://zh.wikipedia.org/zh-cn/春卷
3. National Humanities History: https://www.gjrwls.com/jinghua/20240206/939547691313004544.html