WRAPPERS

In American Asian restaurants, a wrapped food is a savory dish, typically served as an appetizer, which is stuffed with vegetables, meats and seafood, deep fried or steam. This variety of wrapped dish are very common and popular, and is often included as part of a combination platter.

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Standard size spring roll wrapper

Spring roll wrapper are called egg rolls in many other parts of the world. They must be one of the most popular Asian snacks everywhere, including China itself. While the fillings may vary from region  to region, or even between different restaurants and fast food stalls, the wrappers are always more or less the same. They made are made from simple flour and water dough, except in Vietnam,  where they are made from rice flour, water and salt. There three different sizes of ready-made spring roll wrappers available from the freezer of Asian markets: small, medium and large. They are all wafer-thin. The smallest wrapper, which is about 4 1/2 inches square, are used for making dainty, cocktail-style rolls. The standard- size wrappers measure 8 1/2-9 inches square, and usually come in packages of 20 sheets, are to big for general use, so they usually cut in half or into strips for making samosas and similar snacks.

Wonton skin

Wonton skins or wrapper are made from a flour and egg dough, which is rolled out to a smoot, flat thin sheet, as when making egg noodles. The sheet is usually cut into small squares, although round wonton wrappers are also available. Ready made wonton skins are stacked in files of 25 or 50, wrapped and sold fresh or frozen in Asian or Chinese markets. There are several ways of using wonton skins. They can be deep-fried and served with a dip, filled and boiled, steam or deep fried, or simply poached in a clear broth.

Samosa Pastry

Samosa Pastry is a common snack in south Asia, in countries such as India, Pakistan and Nepal as well as Bangladesh. It generally consist of a fried triangle - or tetrahedron shape pastry shell with a savory potato, onion, fresh coriander, paneer and pea stuffing, other stuffings like meat and fish are often used but not traditional. Pastry are made of all purpose flour, semolina flour, salt oil and water. A thin pastry dough which when cooked had a crispy texture. In Pakistan, it comes in various sizes, while in Hyberdad India, a smaller version with a thicker pastry crust.

Banh Trang

Rice Paper Wrappers is a circle shape sheets made from rice flour and water. They are generally found dried and require soaking before using so they softer enough to allow them to be rolled up. The paper are used to wrap similar ingredient to a spring roll wrapper. used in making Vietnamese salad roll.