Taiwanese Spring Rolls with Red Yeast Pork Recipe (Run Bing)
How to make Rùn bǐng (Taiwanese spring rolls) at home? This recipe shows a simple and approachable way to make them, with layers of flavor wrapped into each bite.
Starting with everyday ingredients like cabbage, bean sprouts, and dried tofu, each component is cooked and prepared to bring out its natural taste. Homemade red yeast fried pork adds a deeper aroma and richness, giving the rolls more flavor and texture.
At the end of the video, there is also a simple demonstration of how to make spring roll wrappers from scratch. If you have the time, it is a great way to experience a softer, slightly chewy texture and enjoy the process of making everything at home.
This recipe is not complicated. Whether you are preparing it around the Qingming Festival or making it as an everyday meal, it is a satisfying dish filled with a variety of flavors and textures. With simple ingredients and a little extra care, it becomes something truly special.
Watch step by step recipe video below:
Ingredients
Red Yeast Fried Pork
300 g pork loin
1 tbsp rice wine
1 tbsp soy sauce
¼ tsp salt
¼ tsp white pepper
¼ tsp five spice powder
½ tsp red yeast rice powder
1 tsp garlic powder
1 tsp sugar
1 tsp potato starch
1 egg, beaten
½ cup coarse sweet potato starch
oil for frying
“Run Bing” fillings
150 g preserved radish, rinsed, soaked 15 minutes to reduce saltiness, squeezed dry
150 g five spice dried tofu
60 g carrot
300 g cabbage
340 g bean sprouts
Seasonings (for stir frying)
2 to 3 tbsp cooking oil
1 tsp soy sauce, for tofu
1 tsp sesame oil, for preserved radish
½ tsp white pepper
½ tsp sugar
Salt, to taste
* Adjust seasoning to taste
Others
16 spring roll wrappers
150 g peanut powder
30 g powdered sugar
hoisin sauce, as needed
cilantro, as needed
“Run Bing” wrapper
400 g bread flour
30 g tapioca starch or potato starch
5 g salt
650 g water
Preparation
Fillings
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1. Cut dried tofu into thin strips. Shred the cabbage (not too fine). Julienne the carrot. Set aside.
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2. In a pan without oil, dry fry the preserved radish until moisture evaporates. Add 1 tbsp oil, then season with 1 tsp sesame oil, 1/2 tsp white pepper, and 1/2 tsp sugar. Stir until fragrant. Remove and let cool. |
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3. Add a little oil to the pan. Stir fry the tofu strips, then add 1 tsp soy sauce. Mix well, remove, and let cool. |
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4. Add oil to the pan. Stir fry cabbage and carrot with a pinch of salt and a splash of water until softened. Remove, drain excess liquid, and let cool. |
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5. Add oil to the pan. Stir fry bean sprouts with a pinch of salt until cooked. Remove, drain well, and let cool. |
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6. Mix the peanut powder and powdered sugar thoroughly, and set aside.
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Red Yeast Fried Pork
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1. Slice the pork loin into about 4 large pieces. Cover with plastic wrap and gently pound to tenderize. Add all marinade ingredients and mix well. Massage evenly and marinate for about 30 minutes.
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2. Coat the pork with coarse sweet potato starch. Let rest for about 10 minutes until the surface becomes slightly moist. |
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3. Heat oil to about 160°C (320°F). Fry the pork over medium low heat for 3 to 5 minutes until cooked through. Increase to high heat for about 1 minute to crisp the exterior and remove excess oil. |
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4. Remove and drain. Let cool slightly, then slice into pieces. |
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“Run Bing” Assembly
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1. Lay a spring roll wrapper flat. You can use two layers to prevent tearing.
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2. Spread a thin layer of hoisin sauce and sprinkle peanut sugar mixture on top. |
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3. Add red yeast pork, preserved radish, tofu, and vegetables. Finish with cilantro. |
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4. Fold in both sides, then roll tightly from bottom to form a cylinder. |
 
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“Run Bing” Wrapper Recipe
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1. Combine flour, starch, salt, and water. Mix until smooth and lump free
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2. Cover and refrigerate for 30 minutes. Stir again until smooth |
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3. Heat a nonstick pan on low heat, no oil. Lift the pan slightly, add a small amount of batter. Use a brush to spread into a thin round layer |
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4. Cook until slightly translucent. Edges lift and surface dries. Gently peel off and place on a rack to cool. |
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