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.
If you’re looking for a fun and flavorful way to enjoy fresh fish, this Popiah Recipe (Run Bing) is just what you need. These Taiwanese spring rolls are packed with crunchy vegetables, soft rice noodles, and tender panfish fillets. Wrapped in delicate spring roll wrappers and served with a creamy peanut sauce, they make a perfect light meal or appetizer.
This dish is incredibly versatile, allowing you to use whatever fresh panfish (perch, sunfish, crappie) you have on hand. The combination of textures and flavors creates a satisfying bite that’s both refreshing and nourishing. Plus, it’s a great way to introduce new flavors to your family while keeping things simple and delicious.
What Is Popiah (Run Bing)?
Popiah, also known as Run Bing, is a fresh spring roll originating from Taiwan and Southeast Asia. Unlike deep-fried spring rolls, these are soft, fresh, and filled with a variety of ingredients. Traditionally, popiah includes cooked vegetables, meats, and sauces rolled into a thin wheat or rice wrapper. This version highlights wild-caught fish, giving it a unique and tasty twist.
Why You'll Love This Popiah Recipe
Healthy and Fresh – Packed with lean fish, crisp vegetables, and spinach.
Easy to Make – Simple cooking techniques and minimal prep time.
Family-Friendly – Fun to assemble, making it a great meal for kids and adults.
Versatile – Swap in different panfish or use seasonal vegetables for variety.
How To Make Popiah
1. Cook the Fish
Pat the fish fillets dry with paper towels. Season both sides with salt and black pepper. Heat olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Cook the fish for about 2 ½ minutes per side until golden brown and the internal temperature reaches 140 degrees F. Transfer to a plate and loosely tent with foil until ready to assemble.
2. Set Up Your Rolling Station
Arrange all the ingredients on a clean workspace. Fill a shallow bowl with 1 inch of very warm water for softening the spring roll wrappers.
3. Assemble the Popiah Rolls
For each roll:
- Dip one spring roll wrapper into the warm water for 10 seconds, making sure both sides are moistened.
- Place the wrapper on a cutting board or plate.
- Spread 1 teaspoon peanut sauce in the center of the lower third.
- Layer the fillings: 10 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 spinach leaves.
- Fold the bottom edge of the wrapper over the filling and roll twice.
- Fold in the sides, then continue rolling until fully sealed.
4. Serve and Enjoy
Arrange the spring rolls on a platter. Serve them whole or cut in half, paired with extra peanut sauce for dipping. Enjoy immediately!
Tips For The Best Popiah (Run Bing)
- Use fresh fish – Perch is perfect, but crappie or bluegill work too.
- Don’t overfill – Too much filling makes rolling difficult.
- Keep the wrappers moist – Work quickly to prevent them from drying out.
- Serve fresh – These rolls taste best right after assembling.
More Of Our Favorite Fish Recipes
Panfish is one of my wife's favorite things for me to prepare for her when she comes home from work to join me for lunch. And my Perch Tacos recipe is another one of her absolute favorites. You can find all of our fish recipes here.
Come to North Dakota to Catch Fish
If you would like to visit North Dakota and catch some fish for a great perch recipe, check out details at the North Dakota Game & Fish Department website.
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DID YOU MAKE THIS PERCH RECIPE
If you make this Panfish Popiah (Run Bing) Recipe, tag @wildgameandfish so I can share it on my Instagram stories.
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Panfish Popiah (Run Bing) - Taiwanese Spring Rolls
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
- ½ cup fresh cilantro, chopped
- ½ 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 ½ 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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