Run Bing (潤餅)

Name: Run Bing (潤餅)
Total time: 3600 s
Yield: 10 rolls
Cuisine: British
Ingredients: 10 spring roll sheets; 250 g pork belly; 2 tbsp Shaoxing wine; 4 eggs; 2 carrots; 1 hispi cabbage; 200 g bean sprouts; 1 leek; 6 pieces Taiwanese sausage; As needed cooking oil; 100 g roasted peanuts; 50 g powdered sugar; 1 cucumber; 3 cloves garlic, minced; 2 tbsp sugar; 400 g tofu; 5 stalks celery; 4 tbsp soy sauce; 2 tbsp sugar; 200 g egg noodles; 4 tbsp soy sauce; 1 tsp MSG; 2 tbsp sugar

Francesco @francesco_foods

Groningen, Netherlands

I recently organised a cooking workshop together with a Taiwanese student association to teach Run Bing, a Taiwanese spring roll/popiah.

In Taiwan, during the cold food festival, all cooking fires are banned for three days. During the Tomb Sweeping Day (Qing Ming Festival), families come together to prepare these spring rolls as an offering.

Each family has a slightly different recipe and fillings for their Run Bing. Feel free to customise the recipe to your liking.

#CookpadApron2026

I recently organised a cooking workshop together with a Taiwanese student association to teach Run Bing, a Taiwanese spring roll/popiah.

Each family has a slightly different recipe and fillings for their Run Bing. Feel free to customise the recipe to your liking.

#CookpadApron2026

Francesco @francesco_foods

Groningen, Netherlands

I recently organised a cooking workshop together with a Taiwanese student association to teach Run Bing, a Taiwanese spring roll/popiah.

Each family has a slightly different recipe and fillings for their Run Bing. Feel free to customise the recipe to your liking.

#CookpadApron2026

I recently organised a cooking workshop together with a Taiwanese student association to teach Run Bing, a Taiwanese spring roll/popiah.

Each family has a slightly different recipe and fillings for their Run Bing. Feel free to customise the recipe to your liking.

Saved

Ingredients

1 hr

10 rolls

10spring roll sheets
250 gpork belly
2 tbspShaoxing wine
4eggs
2carrots
1hispi cabbage
200 gbean sprouts
1leek
6 piecesTaiwanese sausage
As neededcooking oil
Peanut powder
100 groasted peanuts
50 gpowdered sugar
Smashed cucumbers
1cucumber
3 clovesgarlic, minced
2 tbspsugar
Tofu & celery stir-fry
400 gtofu
5 stalkscelery
4 tbspsoy sauce
2 tbspsugar
Stir-fried noodles
200 gegg noodles
4 tbspsoy sauce
1 tspMSG
2 tbspsugar

Saved

Steps

1 hr

1

Shred the carrots, thinly slice the cabbage and wash the bean sprouts.
2

Slice the leek and celery thinly, as well as the tofu.
3

In a pot, add the pork belly and Shaoxing wine and bring to a boil. Simmer for 20 mins, removing the scum from the top.
4

In the meantime, halve lengthwise, smash and chop the cucumber and mix with sugar and minced garlic. Let it sit for 15 mins.
5

Pan fry the Taiwanese sausages until cooked and put aside.
6

Stir fry the leek, cabbage, bean sprouts and carrot individually and put aside. For each stir fry, lightly oil and salt.
7

Lightly fry the tofu in cooking oil, then add the celery, soy sauce, sugar and stir fry for another 2 mins. Cover for 5 mins and put aside.
8

Pan fry the pork belly until browned on all sides and put aside.
9

Boil the noodles, and rinse under cold water. Add soy sauce, sugar and MSG and stir fry for 1 min. Add a handful of the shredded cabbage and carrots and stir fry another min. Put aside.
10

Beat the eggs in a separate bowl and pour into a frying pan, then roll into an omelette. Lightly salt and put aside.
11

Cut the pork belly, sausage and omelette into thin strips.
12

Using a mortar and pestle, crush the peanuts into a fine powder. Add the powdered sugar and mix.
13

Serve cold, like a wrap. Enjoy!
14

Lay out everything on a table to start assembling the Run Bing! Lay a spring roll sheet out with the corner towards you. Add fillings of choice and wrap like a burrito.

Saved

Cooksnaps

Saved

Francesco @francesco_foods

on May 26, 2026 12:02

Groningen, Netherlands

I am a half-Italian, half-Japanese student and I like to focus on simple, healthy and affordable meals. I love to recreate dishes with my own unique twists and get creative in the kitchen.Please consider supporting me @francesco_foods on Instragram!