According to legend, in order to thank Zheng Chenggong, every household in Fujian cooked a dish for him. In order to live up to the people's love, Zheng Chenggong put the dishes of each family on the cooked dough and rolled them up to eat.
This is the later spring rolls. During the period near Tomb-Sweeping Day, many Minnan people will make this kind of spring rolls at home, because oysters are one of the materials of this kind of spring rolls, and oysters are the most plump but not fishy when they are near Tomb-Sweeping Day.
Ethnicity
Spring rolls have a long history in China, and northern Renye Fang is called "Spring Cake". It is said that it existed in the Eastern Jin Dynasty. It was called "spring vegetables" at that time. At that time, when people went to beginning of spring, they spread pancakes made of flour on the plate and ate them with delicate vegetables, so they were called "spring dishes". At that time, not only did beginning of spring eat it on this day, but people also brought "spring dishes" during their spring outing.
In the Tang and Song Dynasties, this trend became more prevalent. The famous poet Du Fu's poem "Spring Lettuce" and Lu You's poem "Spring Stories" truly reflect this kind of life custom of people in Tang and Song Dynasties. In the Tang dynasty, the spring plate was also called the spiced plate.
In the Song Dynasty, Wu described it like this: "Changshu cakes, wonton bowls, spring cakes, vegetable cakes and glutinous rice balls." In the Qing dynasty, wealthy families or ordinary families also ate more spring cakes.