潤餅捲是一道在台灣及閩南地區非常受歡迎的傳統小吃，尤其在節慶時，如清明節、端午節等，潤餅捲成為家庭聚餐的必備食品。潤餅捲的歷史悠久，據說源自中國南方，後來隨著移民傳入台灣，並逐漸成為台灣傳統飲食文化的一部分。這道菜的特點是將多種食材包裹在一張薄薄的潤餅皮中，口感豐富，且食材的選擇和搭配多樣，使得它具有高度的靈活性與包容性。

基本組成包括潤餅皮和多種內餡。潤餅皮是由麵粉和水混合，經過烙烤後形成一張薄如紙的餅皮。這種皮的製作要求非常細膩，需要經過多次揉麵、摺疊和烙烤，才能達到其薄而韌的特性，這是包裹多種餡料的關鍵。內餡方面，傳統的潤餅餡料非常豐富，一般包括豆干、五香肉絲、燙熟的高麗菜、豆芽、胡蘿蔔絲、紅燒肉、煎蛋絲、香菜和甜麵醬等，這些餡料的搭配可以根據個人口味進行調整。某些版本中會加入花生粉或糖粉，以增添甜味，也有些人喜歡加入海鮮或其他食材，使其更加豐富。餡料的組成隨著地區和家庭的習慣略有差異，但多樣化的蔬菜和肉類是其不變的特點。

製作潤餅捲的過程首先從準備內餡開始。需要將各種食材如豆干、五香肉、蔬菜等分別進行烹調和調味。通常豆干會切條後油炸，肉類如五香肉或紅燒肉需要先煮熟切絲，蔬菜類則多數用水燙熟或炒熟，這樣可以保持蔬菜的鮮脆口感。之後，將煮熟的材料按順序擺放在潤餅皮上，撒上一些香菜、甜麵醬或花生粉，再將潤餅皮小心地捲起來，使所有餡料被包裹在內，形成一個緊實的捲餅。

潤餅捲的特點在於其多層次的口感和風味，薄韌的餅皮包裹著鮮嫩的蔬菜、香味濃郁的肉類和豆干，食材之間的搭配讓每一口都充滿變化。甜麵醬與花生粉的使用，則為潤餅增加了一絲甜味，與鹹鮮的內餡形成絕佳的平衡。通常作為一種春季節令食品，特別在清明節期間，許多家庭會一起製作並享用這道菜餚。不僅是日常美食，更象徵著家族的團圓和分享。由於製作方法簡單而靈活，潤餅捲成為許多人便捷又健康的午餐選擇，無論是作為家常料理還是街頭小吃，潤餅捲都在台灣和閩南地區的飲食文化中占有重要地位。

Runbing is a traditional snack that is very popular in Taiwan and the Minnan region, especially during festive seasons such as Qingming Festival and Dragon Boat Festival, when it becomes an essential dish for family gatherings. Runbing has a long history, said to have originated in southern China and later brought to Taiwan by immigrants, eventually becoming a part of Taiwan's traditional food culture. The dish's characteristic lies in wrapping various ingredients inside a thin runbing wrapper. Its rich texture and the diverse selection of ingredients make it highly flexible and adaptable.

The basic components include the runbing wrapper and various fillings. The runbing wrapper is made by mixing flour and water, then cooking it to form a paper-thin sheet. The making of this wrapper requires a delicate process, involving multiple rounds of kneading, folding, and cooking to achieve the desired thinness and elasticity, which are essential for holding the variety of fillings.

As for the fillings, traditional runbing is packed with a wide range of ingredients. It typically includes dried tofu, five-spice shredded pork, blanched cabbage, bean sprouts, shredded carrots, braised pork, egg strips, cilantro, and sweet bean paste. These fillings can be adjusted according to personal taste. Some versions even add peanut powder or sugar to enhance the sweetness, while others incorporate seafood or additional ingredients for a richer flavor. While the specific fillings vary slightly depending on regional and family preferences, the combination of diverse vegetables and meats remains a constant feature.

The process of making runbing begins with preparing the fillings. Various ingredients such as dried tofu, five-spice pork, and vegetables are cooked and seasoned separately. The tofu is typically cut into strips and fried, while meats like five-spice pork or braised pork are cooked and shredded beforehand. Vegetables are usually blanched or stir-fried to retain their crisp texture. Once all the ingredients are prepared, they are layered onto the runbing wrapper in an orderly fashion. Cilantro, sweet bean paste, or peanut powder may be added, and then the wrapper is carefully rolled up, ensuring that all the fillings are securely enclosed to form a tight wrap.

The uniqueness of runbing lies in its multilayered textures and flavors. The thin, elastic wrapper encases tender vegetables, flavorful meats, and dried tofu, and the combination of ingredients in each bite offers a delightful variation. The addition of sweet bean paste and peanut powder brings a touch of sweetness, balancing the savory fillings perfectly.

Runbing is typically considered a seasonal spring dish, especially popular during the Qingming Festival, when many families gather to prepare and enjoy it together. It is not only a daily delicacy but also a symbol of family unity and sharing. Due to its simple yet versatile preparation, runbing has become a convenient and healthy lunch option for many people. Whether served as home-cooked meals or street food, runbing holds an important place in the food culture of Taiwan and the Minnan region.