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.
Servings: 8 servings
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.
