How to Make Panfish Popiah (Run Bing) – Taiwanese Spring Rolls
Panfish Popiah (Run Bing) is my version of a Taiwanese Spring Roll stuffed with fish and vegetables and served with a peanut sauce for dipping.It's February in North Dakota and the blistering wind and extreme cold is getting to me. The weather is perfect for making lots of safe ice to venture out, do some ice fishing, and catch a mess of fish. And we did just that this past weekend. But the girls and I have been spending too much time cooped up alone, and so I thought it might be fun to come up with a new fish recipe and invite some friends over to share a meal.We could have a traditional fish fry, but afterwards everyone always feels stuffed after eating so much food fried in hot oil. Valentine's Day is just around the corner, and I want to be able to feel good and fit into my suit and take my wife out on a date.I decided to have a Popiah Party. I got the idea for my version of a Popiah recipe from one of my favorite cookbooks, Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More by Andrea Nguyen. Nguyen is a phenomenal food writer and teacher with an amazing ability to translate authentic Asian cooking styles for a Western audience like me. Sometimes it can feel daunting for home cooks to try a new recipe from a different country. And many might even feel guilty for attempting to take a shortcut on an "authentic" or "traditional" recipe from a culture that isn't their own. When my Mexican sister-in-law comes to visit, I used to cringe when she would see I have store-bought flour tortillas in the cupboard. But she doesn't judge me, so why do I judge myself? In fact, my sister-in-law was super excited to find a Mexican market near their house in Saint Paul, Minnesota that sells really good corn tortillas. Because the truth is, she doesn't want to take the time to make masa and cook fresh tortillas EVERY DAY! Her family eats tortillas with every meal, from sunup to sundown. She's a full-time kindergarten teacher, a wife, and busy parent like many of us.That's why I appreciate Nguyen and her cookbook. She makes it clear I don't have to feel guilty for making these Popiah with store-bought spring roll wrappers.WHAT IS POPIAH?Every Asian country has its version of the spring roll. In Malaysia, Taiwan, and Singapore, the spring roll is called Popiah. They are a popular street food, and traditionally filled with vegetables.Spring rolls remind me of a big burrito, but healthier. When I have one in my hand, I can’t wait to take a big bite.POPIAH PARTYA Popiah Party is like having a Taco Bar Party. Popiah are fun to serve when having friends over and everyone will be busy rolling and eating them. Kids might need a little assistance, but they'll catch on quick. And if they don't, parents can make one in a quick minute for them.This delicious Popiah recipe was a big hit with our friends who were abstaining from meat during Lent. Everyone has the option to create their own fish and vegetable version or stick with the just the vegetables. 1. Set up a rice paper-rolling station with all the ingredients along with a shallow bowl with 1 inch of very warm water.2. For each roll, slide a rice paper round in the warm water for 10 seconds to wet both sides, them place on a cutting board or a dinner plate.3. When rice paper is pliable, I like to fill mine this way – smear 1 teaspoon peanut sauce in the center of the lower third. Layer a few cooked rice noodles, about 2 Tablespoons cooked fish, 2 Tablespoons cabbage, 2 Tablespoons sweet potato, a few carrot matchsticks, bell pepper matchsticks, 1 teaspoon fresh cilantro, and 4 – 6 fresh spinach leaves. Bring up the bottom edge to cover the filling and roll twice. Fold in the sides and finish rolling to seal. Serve Popiah spring rolls, whole or cut in half with remaining peanut sauce for spooning onto the rolls.MORE FISH RECIPESWhen it comes to fish recipes, this Panfish Popiah is a fun one to try with family and friends! Check out one of my other favorite fish recipes like this Lahori Fish, Fish Soup Recipe, Easy Salmon Chowder or Blackened Catfish and Corn Succotash or all the great fish recipes available here on the blog.COME TO NORTH DAKOTA AND GO FISHINGIf you would like to visit North Dakota and experience an amazing fishing experience, check out details at the North Dakota Game & Fish Department website.CONNECT WITH ME AND JOIN OUR WILD GAME COOKING COMMUNITYDid you make this Panfish Popiah (Run Bing)? I’d love for you to join our community and connect with me so we can all see pics of this dish and all of your wild game and fish creations. Be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #wildgameandfish and tagging me @wildgameandfishDid you enjoy this Popiah Recipe? Be sure to leave a 5-star rating RIGHT HERE!
Ingredients
- 1 pound perch or other panfish fillets
- kosher salt
- black pepper
- 1 Tablespoon olive oil
- 16 spring roll wrappers
- 1 pound rice noodles, cooked & drained
- 2 cups purple cabbage, shredded
- 2 cups sweet potato, grated
- 12 baby carrots, cut into matchsticks
- 1 red bell pepper, cut into matchsticks
- 2 cups fresh spinach
- 1/2 cup fresh cilantro, chopped
- 1/2 cup peanut sauce
Instructions
- Pat fish dry with paper towels and season with salt and pepper. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Cook fish until golden brown and registering 140 degrees, about 2 1/2 minutes per side. Transfer fish to platter and tent loosely with foil until ready to put in your spring roll.
- Set up rice paper-rolling station with all ingredients along with a shallow bowl with 1 inch of very warm water.
- For each roll, slide a rice paper round in the warm water for 10 seconds to wet both sides, them place on a cutting board or dinner plate.
- When rice paper is pliable, smear 1 teaspoon peanut sauce in the center of the lower third. Layer 10 cooked rice noodles, 1 Tablespoon cooked perch, 2 Tablespoons cabbage, 2 Tablespoons sweet potato, 4 carrot matchsticks, 4 bell pepper matchsticks, 1 teaspoon cilantro, and 4 – 6 fresh spinach leaves. Bring up the bottom edge to cover the filling and roll twice. Fold in the sides and finish rolling to seal. Present rolls, whole or cut in half with remaining peanut sauce for spooning onto the rolls.
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