Shanghai Spring Rolls

Last updated 2026-10-21 — Shanghai spring rolls originate from an ancient culinary custom in the Jiangnan region. On the first day of the lunar year and during Lichun (the Beginning of Spring), families would gather to drink spring tea, eat spring pancakes, and celebrate the New Year. Spring pancakes were made with pungent vegetables such as scallions and leeks. The word “pungent” (辛, xīn) is a homophone for “new” (新, xīn), so eating five-pungent (scallions, garlic, leeks, mustard greens, and wormwood) spring pancakes during the New Year symbolizes bidding farewell to the old and welcoming the new. In Shanghai, it is customary to eat chive and shredded pork spring rolls during the holidays, a continuation of the ancient tradition of eating five-pungent vegetables and spring pancakes. In the suburbs of Shanghai, there is also a tradition of eating shepherd’s purse spring rolls in early spring. This fried food features a crispy outer layer, tender filling, golden color, and delicious flavor. After Shanghai became a treaty port, spring rolls became a year-round offering at many snack shops, with increasing variety in fillings. Among them, the chive sprout and shredded pork spring rolls made at Lvbo Lang in the City God Temple are especially highly praised by diners.