Spring Roll Wrap

Spring Roll Wrap

　　Also known as run bing or tender pancake rolls, it is a food older than the spring roll and is categorized under the same type, but does not require frying. It is popular in China’s Fujian and Taiwan regions. With the increasing immigration from Fujian to Southeast Asia, spring roll wraps have become very common in countries such as Indonesia and the Philippines. The Vietnamese spring roll Gỏi cuốn is also quite similar to the run bing. In Danish, the word Forårsrulle (spring roll) has become a broad term for spring rolls.

　　 Specialty Culture: In households across the Taiwan and Fujian regions, during events like the year-end feast (Wei Ya), Chinese New Year, Cold Food Festival, and Qingming Festival, run bing wrappers are used to offer food to ancestors. Later, family members gather around a table, each selecting their favorite dishes, adding ground peanut powder and sugar, then wrapping them in run bing wrappers before eating. Eating run bing is an important family gathering ritual in the Fujian-Taiwan area, usually enjoyed among family members and generally not served to guests. However, run bing specialty shops have recently emerged, especially commonly found in night markets and wet markets.

　　 Preparation Method: There are two types of run bing wrappers. One is made by kneading flour and water into a pliable dough, forming it into round thin wrappers about 15 to 20 centimeters in diameter, which are then baked in an oven. The other method involves repeatedly beating flour and water into a tough warm dough, pinching it in the hand, and lightly cooking it over low heat on a pan to form a wrapper as thin as paper, known as “shì bǐng” (wiped pancake). Fillings usually include carrots, winter bamboo shoots, green peas, dried tofu, cabbage, cabbage, pork, squid, fried egg strips, oysters or omelet, shrimp, etc., served either on separate plates or stir-fried as a mixed hotchpotch. Garnishes include oil-fried vermicelli, oil-toasted seaweed, sugar-mixed fried peanut powder, sesame rice crackers, scallions, garlic, cilantro, etc. When eating, the thin wrapper is used to wrap the fillings and garnishes, rolled into a cylindrical shape, and eaten with both hands.