All wrapped up for Spring

Spring rolls. Ever wondered why they are called that? The English name is a literal translation of the Chinese chunjuan. It is an evocative name that conjures up images of the freshest and greenest herbs of spring carefully tucked into a rolled up crepe.

And yes, it was a seasonal ritual, and had been for countless generations. After a long, cold winter, the solar term of lichun, or start of spring, is celebrated with a meal of spring rolls.

The first green vegetables, sprouts and maybe some shredded root vegetables stored over winter are shredded and cooked down to a hot stew. Spoonfuls are heaped onto soft flour crepes, wrapped up and eaten as the family gathers around the table.