Taiwanese Run Bing
Taiwanese spring rolls are a craving that I always try to satisfy whenever I'm back in Taiwan. Packed with fresh and bright vegetables, hearty proteins and finished with delicious toppings, these are sure to make you come back for more!
TAIWANESE RUN BING
Adapted from Made In Taiwan
Prep Time: 30 min | Cook Time: 20 min
INGREDIENTS
500g pork tenderloin, cut into slices
3 tablespoons soy sauce
2 teaspoons toasted sesame oil
1 teaspoon cooking wine
6 large eggs
Neutral flavoured oil
100g lima beans
150g bean curd. cut into matchsticks
100g carrots, cut into matchsticks
100g celery, cut into matchsticks
100g jicama, cut into matchsticks
200g green cabbage, shredded
200g prawns, peeled and devenied
1 pack spring roll wrappers
GARNISH
Garlic puree
Sweet peanut powder
In a medium bowl, combine pork tenderloin, soy sauce, sesame oil and cooking wine. Allow to marinate for 10-20 minutes.
In another bowl, whisk eggs and 3 tablespoons water. Strain the egg mixture through a fine mesh sieve. Bring a non-stick pan to medium heat. Add a thin layer of egg mixture to cover the surface of the pan. Cover and cook for 1 minute before peeling off the pan and allowing to cool. Once cooled, transfer egg skins to a cutting board. Roll and slice into shreds.
Individually stir fry the bean curd, carrots, celery, jicama, green cabbage, prawns and pork. To serve, add any (preferrably all!) toppings into a double lined spring roll wrapper. Add garlic puree and sweet peanut powder for garnishing before wrapping like a burrito and slicing on a bias.
