Originally posted April 19, 2021
Reposted March 21, 2023

How the Spring Roll Evolved in China and Across Asia.

This history of the iconic spring roll started and evolved in China centuries ago. Here is a timeline of the spring rolls history and how it changed over the course of time and throughout the dynasties of China.

A Timeline of Spring Rolls History in China

Jin Dynasty, 266 to 420 AD
During the Jin Dynasty, thin pancakes were made to commemorate the first day of spring. This spring pancake was made of flour with spring season vegetables and fruits, and it was given as gifts and blessings from family members.
 
Tang Dynasty, 618 to 907
In the Tang Dynasty, the filling of the spring pancakes indicated if one was rich or poor. The richer classes would fill their pancakes with spinach, beansprouts, beans, eggs, vermicelli, and meat. On the other hand, the poor would have pancakes with just carrots and celery.
 
Song Dynasty, 960 to 1279
The Song Dynasty furthered the divide of the spring pancake among classes with the spring pancake as a focal dish in the imperial palace with even more luxurious filling.
 
Ming Dynasty, 1368 to 1644
During this time period, cooking skills developed and elevated in the kitchen. It was in the Ming Dynasty that the spring pancake was finally rolled into the spring rolls we know of today. There is also the first evidence in written documents about spring rolls in the 13th and 14th centuries.
 
Qing Dynasty, 1644 to 1912
Spring rolls were officially named in this dynasty – chun juan meaning spring roll. The spring rolls continued to be loved by all people from the poor to the imperial courts. It continued to be the showcase for the spring festivals as rolls and deep-fried spring rolls symbolized gold bars and wealth. They were consumed in hope of having wealth and prosperity in the year ahead.
 
Spring Rolls of Asia
From China, spring rolls traveled across Asia and throughout Southeast Asia. Today, you can find Chinese-influenced spring rolls in Taiwan, Vietnam, Thailand, Malaysia, Indonesia, and the Philippines where each country proudly localizes and makes its own versions of the fresh and fried rolls.
 
 

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