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5 from 7 votes

Taiwanese Run Bing (Popiah) - 潤餅

This Taiwanese Run Bing (Popiah) has a homemade spring roll wrapper made using the swipe method, a simpler version compared to the traditional way. The wrapper is soft with a slight chew and it's pliable. Simply fill it with sauteed vegetables and roll it up into a huge spring roll for snack or meal.
Course: Breakfast, Main Course, Salad, Side Dish
Cuisine: Asian, Chinese
Keyword: Alliumfree, Springroll
Servings: 4 people
Author: woonheng


  • Silicone basting brush


Fresh Spring Roll Wrapper

  • 300 g bread flour
  • 450 g water
  • 4 ice cubes
  • ¼ teaspoon salt


  • 7 oz firm tofu drained and sliced
  • 1 cup kabocha squash julienned
  • 4 stalks celery cut into matchstick-size
  • 5 cups chopped cabbage
  • ¼ teaspoon mushrooms seasoning
  • salt to taste
  • white pepper to taste
  • toasted sesame oil
  • Oil for brushing and cooking


  • Hoisin Sauce
  • Chili Sauce used Sriracha


  • To make the spring roll wrapper, place the flour and salt in the bowl of a stand mixer and use a rubber spatula to stir to combine. Add the water and ice cubes.
  • Now fit the mixer with whisk or paddle attachment and stir the batter until there are no lumps appear.
  • Cover the bowl with a tight lid and let the batter sit for 15 minutes. Alternatively, refrigerate until ready to use and thaw to room temperature before proceeding to the next step.
  • While waiting for the batter to rest, prepare the filling.
  • In a heated non-stick pan add some oil and pan-fry tofu until golden brown, then season with salt.
  • Push the tofu to the side of the pan and sauté kabocha for another minute, adding more oil if needed. Season with salt and toss to combine.
  • Add the celery, cabbage and season with white pepper, salt, and toasted sesame oil. Stir-fry the vegetables until well-combined.
  • Cover the pan with a lid and let the mixture cook over medium-low heat for a minute or two until the cabbage starts to wilt.
  • Remove the lid and toss the mixture again. Taste and season accordingly. Turn off the heat and let the mixture cool down.
  • Cook the spring roll wrapper. Warm a 12-inch non-stick pan, then remove from the heat.
  • Drizzle some oil on a clean paper towel and rub it on the pan, covering the side.
  • Next, stir the batter with a spatula. Take a basting brush and dip it into the batter.
  • Brush a thin layer of batter to cover the base of the pan including the side. Add another layer if you prefer a thicker wrapper.
  • Turn on the heat and cook the wrapper over medium-low heat.
  • Once the wrapper turns from white to slightly translucent and the side starts to detach from the pan, turn off the heat.
  • Lift up the wrapper from the pan and can be used immediately or store in an airtight container once cooled.
  • To assemble, lay a wrapper on a chopping board.
  • Add a tiny spoon of sauces on the wrapper, then top with a heaping spoon of filling. Sprinkle some sesame seeds on top.
  • Now, bring both sides of the wrapper to the middle, lift up the bottom layer and fold over the filling by tuck it tightly. Roll it into a huge spring roll.
  • Cut into half and serve as-is.