Chef Lee

Spring rolls 春卷 (chūn juǎn)
Spring rolls are probably the most well-known of Chinese cuisine. However, they’re actually “spring rolls.” They are eaten during the Spring Festival in Southern China to celebrate the coming of spring. More specifically, they are eaten on the first day of spring (立春—lì chūn). They can appear on the table as a dinner dish, appetizer or snack.

Most are familiar with the deep fried version of spring rolls. Throughout China, they can also be steamed or baked. Size and shape vary from small rectangles to large flat circles.

During the Jin Dynasty (circa 265-420), people would arrange spring rolls and vegetables together on a plate. This was known as the Spring Platter (春盘—chūn pán). During the Spring Festival, emperors would award officials with Spring Platters. Each platter is said to have been worth thousands.

Spring roll skins are made of flour, water and some salt. The filling depends on your personal taste. Traditionally, vegetable spring rolls are made from Chinese cabbage, carrots and seasonings.

For people with meat, chef lee also made chicken spring rolls.

Welcome everyone to order and enjoy the surprise of Chinese cuisine.

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Special dishes for special you. ——Chef lee Recommended food in August.

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