The warm spring sun caresses the earth and awakens all life from its winter slumber. Tender vegetable sprouts break through the earth and carry the scent of nature. At this vibrant time of year, spring rolls - a culinary treasure with a thousand-year history - appear quietly on Chinese dining tables. They are more than just a treat for the palate: each roll is a piece of living history that carries the gifts of time.
The origin of the spring roll lies in the ancient "spring dish". As early as the Jin Dynasty, the work Fengtu Ji mentioned the tradition of the "five-spice plate": at the beginning of spring, five spicy vegetables - garlic, chives, leek, cabbage and coriander - were arranged on a plate. This was intended to strengthen the five internal organs and welcome spring. In the Tang dynasty, the plate became even more important. In Sishi Baojing it says: "At the beginning of spring, people eat reeds, spring pancakes and fresh vegetables - it is called the 'vegetable plate'". The original "five-spice plate" now became a mix of seasonal greens and thin pancakes - the forerunner of today's spring rolls.
Du Fu, who was stranded in Kuizhou after the An Lushan Uprising, wrote: "In spring, there is fresh greenery on the plate; suddenly I remember the plum blossom in the two capitals." The spring plate in his poem was exactly the predecessor of our spring rolls: fresh vegetables such as spinach sprouts, spring onions and chives, rolled up in wafer-thin pancakes - a colourful, fragrant experience. One bite and the vegetable juice mingled with the wheat flavour - a hint of joie de vivre and springtime hope on the tongue.
Over time, the plate evolved into the spring roll and its preparation became more elaborate. In the Song dynasty, "dough cocoons" were created - with fillings shaped like silkworms, symbolising a rich harvest. In the Ming and Qing dynasties, the spring roll not only became a popular dish, but also part of imperial banquets - for example as one of the nine desserts at the Manchu Han banquet. They were now made in four steps: dough wrapping, filling, rolling and deep-frying.
The wrapping was as thin as rice paper, almost transparent. Above all, the filling had to be fresh: In the south with shepherd's purse cabbage and freshly cooked prawns, or chives with roasted pork - a duet of oil flavour and vegetable sweetness. While rolling, skilful fingers formed the pastry shell like a gold ingot - clean, dense, elegant. In the hot oil, it fried to a golden crispiness - streaked with tiny bubbles, shining like amber.
The development of the spring roll is more than just a culinary transformation - it is a cultural symbol. From the original "spring bite" to today's festive dish, it stands for hope and new beginnings. In the south, broth flows out of the roll when you take a bite - shepherd's pie, prawns and chives gently unfold. In the north, sweet rolls are filled with red bean paste, osmanthus or pine nuts - sweet, but not overpowering. Whether savoury or sweet, spring rolls are an integral part of the Chinese spring tradition.
One bite into the crispy shell, the tender inside on the tongue - you can feel the flow of a thousand years. From the Jin Dynasty vegetable dish to the Tang vegetable dish and today's spring roll - this dish is deeply connected to spring. It bears witness to the Chinese people's reverence for nature and the joy of life. Every spring roll is a historical painting - a piece of thousand-year-old spring magic on the tongue.
