Deep-fried spring rolls have been regarded as a seasonal ritual for countless generations. After a long, cold winter, the solar term of lichun, or the start of spring, is celebrated with a meal of spring rolls. Originating from the southern provinces like Guangxi, Fujian, and Guangdong, deep-fried spring rolls are still a popular street food. People use a round, cooked, thin pancake to wrap stuffing in a thin roll. It is then fried in a pan with oil until it turns yellow and floats to the top. The stuffing inside the spring roll contains meat and/or vegetables and the flavor can be salty or sweet depending on its ingredients.