Spring pancakes originated in northern China at least 1,500 years ago. Traditionally, they were eaten on the solstice to celebrate the beginning of spring. These chewy little wrappers are also filled and deep fried to make spring rolls.
Tag: Chinese
Like spring pancakes, this dish originates from the Shandong province, but Chinese American chefs have adapted it to locally available ingredients. The Chinese version is made with pork, egg, bamboo shoots, day lily, wood ear mushrooms, and seasoned with soy sauce, rice wine, sesame oil, garlic, and ginger, while the Chinese American version replaces the cucumber and day lilies with cabbage and carrots.