The Story of Spring Rolls

Spring Rolls, or "Chunjuan," are more than just a popular snack—they are a culinary symbol of spring’s arrival and the hope for prosperity. The origins of Spring Rolls can be traced back to the Eastern Jin Dynasty (317–420 AD), when people would celebrate the Spring Festival by eating thin pancakes filled with fresh vegetables, known as "spring plates" (春盘). These early versions were enjoyed as a way to welcome the new season and to wish for health and abundance.

As centuries passed, the tradition evolved. During the Tang and Song dynasties, spring plates became more elaborate, with families preparing them as part of grand banquets. By the Ming and Qing dynasties, the practice of wrapping savory fillings in thin wheat wrappers and frying them to a golden crisp became widespread, giving rise to the modern Spring Roll.

Legend has it that Spring Rolls were once a delicacy reserved for imperial courts, where chefs would compete to create the most beautiful and flavorful rolls to please the emperor. Over time, the dish spread among the common people, becoming a staple at family gatherings, especially during the Lunar New Year. The golden color of fried Spring Rolls came to symbolize wealth and good luck, making them an auspicious treat for festive occasions.

Today, Spring Rolls are enjoyed throughout China and around the world, with countless regional variations in fillings and preparation. Whether filled with fresh vegetables, savory meats, or sweet bean paste, Spring Rolls remain a cherished dish that connects generations and celebrates the spirit of renewal. Their enduring popularity is a testament to the way food can carry history, tradition, and hope from one spring to the next.