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.
Servings: 4 people
Equipment
- Silicone basting brush
Ingredients
Fresh Spring Roll Wrapper
- 300 g bread flour
- 450 g water
- 4 ice cubes
- ¼ teaspoon salt
Filling
- 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
Sauce
- Hoisin Sauce
- Chili Sauce used Sriracha
Instructions
- 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.