Quanzhou Runbing (Spring Roll Wraps)

Quanzhou Runbing

　　Runbing is a type of spring roll that originated in Quanzhou and later became popular in Taiwan and Fujian. It is an older way of preparing rolled snacks than the traditional spring roll, though the two differ slightly in preparation.

　　In Quanzhou, runbing is a well-known dish because eating it is a traditional custom in southern Fujian. According to historical records, since the Song Dynasty, especially in Quanzhou, people have eaten runbing during the Winter Solstice Festival to honor the winter season, and on Tomb-Sweeping Day to pay respects to ancestors. Later, the custom extended to other traditional festivals such as Lantern Festival, Mid-Autumn Festival, and Lunar New Year.

　　It is said that this style of cuisine was first introduced by Cai Fu Yi, a native of Tong’an from Tong’an Prefecture (now under Quanzhou administration) who served as the Governor in charge of military affairs in Yunnan, Guizhou, and Huguang during the Ming Dynasty. As Tong’an was under the jurisdiction of Quanzhou Prefecture at the time, the dish spread widely and became a household favorite in southern Fujian.

　　Quanzhou’s “runbing vegetable wrap” is made by grinding wheat flour into thin sheets, commonly known as “runbing” or “griddled pancakes.” When eating, the thin wrapper is spread out and then rolled with a mixture of stir-fried ingredients such as shredded carrots, meat strips, oyster omelet, and coriander. The preparation is simple, and the taste is sweet and savory. Jinjiang’s version of "runbing" is much more elaborate—the main fillings for wrapping are diverse, often spread out across a whole table. These include: peas, bean sprouts, dried tofu, sliced fish balls, shrimp, diced meat, oyster omelet, and radish greens. There are also various garnishes: crispy seaweed, fried egg strips, ground peanuts, coriander, and minced garlic. To prevent the delicate wrappers from breaking under the weight of the rich fillings, you usually need two pieces of runbing skin. This crispy, tender, fragrant, and delicious dish is usually satisfying after just two rolls.

　　Holding a roll of runbing in your hand and taking a gentle bite, the first thing to greet your taste buds is the aroma of seaweed. Before you can fully enjoy the crispy rice and powdered seaweed, the complex filling bursts onto your palate—crunchy, sweet, salty, smooth, and flaky flavors all at once, instantly whetting your appetite.

　　Cai Fu Yi (1577–1625)　　Cai Fu Yi (1577–1625), courtesy name Jingfu, art name Yuanlu, was a native of Caicuo in Liupu Bao, Xiangfengli 17th District, Tong’an County (now part of Kinmen). As a youth, he was exceptionally intelligent, composing an over ten-thousand-word “Biography of Fan Li” at the age of 12. In the 22nd year of the Wanli reign of the Ming Dynasty (1594), he passed the provincial imperial examination, and the following year, he ranked seventh in the national imperial examination, embarking on an official career.

Throughout his long official career—from serving as a Criminal Ministry official to becoming a Governor—Cai Fu Yi always upheld his three guiding principles: “Serve the nation with loyalty, undertake state affairs with dedication, and maintain national policies with equanimity,” earning him recognition for achieving “merits unseen in two hundred years of the Ming Dynasty.”

While serving as a Criminal Ministry official, Cai Fu Yi, regardless of... [Detailed]