Taiwanese Spring Rolls (Run Bing, Run Bia Gao)
- Nov 3, 2025
- 1 min read
My mom used to make these 'fresh' Taiwanese spring rolls (albeit only once in a blue moon) when we were kids and they really are da bomb. They're not the typical fried spring rolls that most folks are familiar with, but rather an almost burrito-like rendition that uses fresh and delicately thin dough wrappers filled with a mixture of pork, pickled radish, assorted veggies (bean sprouts, cabbage, carrots, bamboo shoots, shiitake mushrooms, etc.), sliced hard tofu bean cakes, cilantro, peanut powder, and a hoisin-chili garlic sauce. I've read and heard that they were usually only made during tomb sweeping day, but I certainly wasn't aware of this fact on those rare childhood occasions when I got to chow down on one of these delectable packets. This recipe is my version of mom's recipe, with some tweaks that may not be exactly traditional, but which I think add great flavor to the end product.
Note on the sauce:
*Dried shiitake mushrooms should be reconstituted with hot water for at least 20 minutes or until soft before using.
Note on the sauce:
**Preserved radish is very salty and should be rinsed briefly tap water and dried with paper towels before using.
Note on the sauce:
***I prefer to use vacuum packed bamboo shoots from the refrigerated section of many Asian markets. They are usually packed whole and taste much fresher than the canned variety.
Note on the sauce:
****Dried bonito flakes are readily available in most Asian markets. This is an optional ingredient for this recipe, but adds some extra umami.
Note on the sauce:
*****Hard tofu cakes are a standard ingredient in Taiwanese Spring Rolls. Omit if you can't find, but it won't be the same!
Note on the sauce:
******Fresh spring roll wrappers are not easy to source. I usually find them in the freezer section of some Chinese/Asian markets, but I'll post a homemade version soon.
Notes
1
Prep and cut the pork and all of the vegetables.
If using dried shiitake mushrooms, place into a bowl and cover with hot water to reconstitute (about 20 minutes); remove the stems and slice into thin strips.
Briefly rinse and soak (5-10 minutes) the preserved radish to remove excess salt, pat dry and finely chop; set aside.
2
In the meantime, heat a skillet with 1 tsp of vegetable oil. Pour the beaten eggs into the pan and cook the eggs in a thin layer, flipping once until cooked through. Remove to a chopping board and cut the egg into thin strips; set aside.
3
For the peanut powder: Place 1 cup of roasted peanuts and 1 tbsp of sugar into a small food processor or blender. Pulse or blend for a few seconds until peanuts have been ground to a fine consistency; set aside.
4
Remove the fresh spring roll wrappers from their packaging and cover with a damp towel. You can also steam the wrappers, one at a time in a large steamer for about 10 seconds on both sides before serving.
5
For the sauce: stir together the Hoisin sauce and Sriracha or chili garlic sauce; set aside.
6
Heat 2 tbsp of vegetable oil to a wok or sauté pan over high heat. Add shredded pork and scallions and cook for about 1 minute until the pork is mostly cooked through. Add sliced shiitake mushrooms and cook an additional 30 seconds.
7
Add the hard tofu bean cake slices, shredded carrots, bamboo and preserved radish and cook until the pork is no longer pink.
8
Add the soy sauce, sesame oil, sugar, salt, white pepper, rice wine and bonito flakes to the pork mixture. Cook for 1-2 minutes then add the bean sprouts; stir well
9
For each spring roll: stack 2 spring roll wrappers on top of each other on a chopping board or other flat surface. Place about 3 tbsp of the pork filling along the center, then top with some chopped cilantro and a sprinkling of the peanut-sugar powder. Roll the whole thing up like you would a burrito, cut in half (for easier eating), and serve with hoisin-chili dipping sauce on the side.
Instructions
1 1/3 lbs boneless pork loin cut into thin strips
8 fresh or dried shiitake mushrooms stemmed and sliced*
1/2 cup dried preserved radish finely chopped**
3 eggs beaten
3 scallions chopped
2 medium carrots peeled & cut into shreds
1 1/2 cups bamboo shoots cut into shreds***
4 squares (7 oz) hard tofu cakes thinly sliced****
1 tbsp dried bonito flakes***** (optional)
3 cups (12 oz) bean sprouts
3 tbsp soy sauce
1 tbsp soy sauce
1 tbsp sugar
Pinch of salt
1 tsp white pepper
1 tbsp rice wine
Seasonings
1 cup dried roasted peanuts
1 tbsp sugar
Peanut Powder
6 tbsp Hoisin sauce
1 tsp Sriracha or chili garlic sauce
Sauce
1/2 cup chopped fresh cilantro
1 package fresh spring roll wrappers******
Taiwanese Spring Rolls (Run Bing/Run Bia Gao)
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Prep Time
30 min
Cooking Time
20 min
Rest Time
0 min
Total Time
50 min
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