The traditional East Asian calendars divide a year into 24 solar terms (節氣). Lìchūn (立春) literally: "start of spring") is the 1st solar term.
Traditionally we will eat something that grow in spring in the day Lichun falls. Typically stirred fried vegetables wrapped in a steamed sheet made from wheat flour, it is thus called "Spring Roll". Spring rolls could be eaten fresh or fried.
Mum used to buy fresh spring roll sheet from a local lady, with lots of different kind of vegetables, fried eggs, and this Mang Guang Char.
All the kiddos in the house were allowed to wrap our own spring rolls, that was more fun than eating it. My brother will stuffed his rolls with so much fillings that it could hardly roll up!
It was very fond memories and since it is Lichun today, I am making some spring rolls for the families to upkeep the tradition.
1 bowl of Mang Guang Char
1 Packet of Spring roll sheets
2 cups of Moong bean sprout (Blanched)
Scrambled eggs (from 2 eggs)
1 egg lightly beaten
1. Prepare Mang Guang Char and other ingredients required before hand.
2. Pull out fresh spring roll sheets one by one while making the rolls, make sure the remaining sheets are covered with damp cloth to prevent drying up and cracking.
3. Place the sheets like a diamond shape. Layer all filling ingredients in the middle of the sheet, try to shape the filling into oblong shape.
4. Brush a thin layer of egg over all four side/edges of the sheet. Fold left and right sides of the sheets first, lightly pull the lower part of the sheet up to form an open pocket.
5. Tightly hold the bottom of spring roll and starts rolling upward and “tuck” in the filling to form a tightly rolled spring roll.
6. Repeat the same steps until all the fillings are over.
Serve fresh at room temperature or deep fry until golden brown and serve with Thai Sweet Chili Sauce.