春卷，是中国民间节日的一种传统食品，流行于中国各地。春卷在我国有着悠久的历史，人们每到立春这一天，就将面粉制成的薄饼摊在盘中，加上精美蔬菜食用。随着烹调技术的发展和提高，演变成为小巧玲珑的款式。它不仅成为民间小吃，而且也成为宫廷糕点。在清朝宫廷中的“满汉全席”128种菜点中，春卷是九道主要点心之一。

Spring rolls, a traditional Chinese folk food, are popular throughout various regions in China. With a long history in China, at the Beginning of Spring, spring rolls are prepared by spreading thin pancakes made from flour on a plate, adding exquisite vegetables. As cooking techniques have developed and improved, spring rolls have evolved into petite and exquisite creations. They have not only become a popular snack among the general public but have also found their place in the imperial court as a delicacy. In the "Manchu-Han Imperial Feast", which consists of 128 dishes served during the Qing Dynasty, spring rolls are among the nine main desserts.

它色泽金黄、酥脆可口、味道鲜香，营养价值高。春卷的种类繁多，南北方的做法和吃法也不同：南方的被称为春卷，以油炸和咸口为主，内馅多种多样；北方的被称为春饼，不用油炸，现吃现包。

They are known for their golden color, crispiness, delicious taste, and high nutritional value. Spring rolls come in various types, with different preparation and consumption methods in the north and south of China. In the south, they are called spring rolls, usually deep-fried and salty, with a diverse range of fillings. In the north, they are referred to as spring pancakes, not deep-fried, and consumed immediately after wrapping.

到春天，吃春卷，每一口都时春天的味道。

Eating spring rolls in the spring season brings the taste of spring with every bite.