Spring rolls with shredded chicken

Spring rolls: It is said that during the Song Dynasty, there was a scholar in Fuzhou who immersed himself in studying all day in order to study his books and take exams, often forgetting to eat and sleep. His wife tried to persuade him repeatedly, but it was useless, so he came up with a solution: grind the rice into pancakes, use the rice meat as the filling, and wrap it into a roll shape, which can be used as both rice and rice. This snack was later named spring rolls and gradually became popular in urban and rural areas. Fuzhou people often eat them during the Spring Festival, which is as common as making dumplings during the holidays in the north. Cai Xiang once wrote a poem to praise: "Spring dishes are thinking about the ninth trimester." Nowadays, the skin of spring rolls has been changed to flour, and the filling is generally made of bean sprouts, leeks, and dried tofu. Some also add shredded pork, shredded bamboo shoots, chopped green onion, etc. The more advanced spring rolls are made of shredded chicken or oysters, shrimp, winter mushrooms, leeks, etc. Spring rolls are fried with low heat until golden yellow, crispy on the outside and tender on the inside. They are also called "fried spring."
Characteristics of shredded chicken spring rolls: crispy, fragrant and tender.