Chinese Spring rolls

Spring rolls, also known as chun juan in Chinese, are a popular dish in Chinese and Southeast Asian cuisines. They are made with a thin pastry wrapper that is filled with a variety of vegetables, meat, or seafood. The rolls are then deep-fried or pan-fried until golden brown and crispy.

Spring rolls are thought to have originated in the Jin Dynasty (266-420 AD) as a way to celebrate the arrival of spring. The rolls were originally filled with spring vegetables, but over time, the fillings became more diverse. Today, spring rolls can be filled with a variety of ingredients, including:

-Vegetables: cabbage, carrots, mushrooms, onions, bamboo shoots, bean sprouts, etc.
-Meat: ground pork, chicken, shrimp, beef, etc.
-Seafood: shrimp, squid, crab, etc.

Spring rolls are a popular appetizer or snack, but they can also be served as a main course. They are often served with a dipping sauce, such as sweet and sour sauce, soy sauce, or chili sauce.

Here is a basic recipe for spring rolls:

Ingredients:

-1 package spring roll wrappers
-1 cup chopped cabbage
-1 carrot, julienned
-1/2 cup chopped mushrooms
-1/4 cup chopped onion
-1 tablespoon soy sauce
-1 tablespoon rice vinegar
-1 teaspoon sesame oil
-1/2 teaspoon salt
-1/4 teaspoon black pepper
-Oil for frying

Instructions:

-In a large bowl, combine the cabbage, carrot, mushrooms, onion, soy sauce, rice vinegar, sesame oil, salt, and pepper. Mix well.
-Place a spoonful of filling in the center of a spring roll wrapper.
-Roll up the wrapper, tucking in the ends.
-Brush the outside of the wrapper with water.
-Repeat steps 2-4 with the remaining wrappers and filling.
-Heat a large frying pan over medium heat. Add enough oil to the pan to come about 1/2 inch up the sides.
-Fry the spring rolls in batches for 2-3 minutes per side, or until golden brown and crispy.
-Drain the spring rolls on paper towels.

Serve immediately with your favorite dipping sauce.

Enjoy!