Taiwanese Spring Rolls (Run Bing, Run Bia Gao)
- camissonia
- 18 hours ago
- 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.
1
Note on the sauce:
*Dried shiitake mushrooms should be reconstituted with hot water for at least 20 minutes or until soft before using.
2
Note on the sauce:
**Preserved radish is very salty and should be rinsed briefly tap water and dried with paper towels before using.
3
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.
4
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.
5
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!
6
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******
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Taiwanese Spring Rolls (Run Bing/Run Bia Gao)
Prep Time
30 min
Cooking Time
20 min
Rest Time
0 min
Total Time
50 min
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