asian wraps

Dried rice-paper and tapioca sheets are softened by briefly dipping them in water. Tapioca sheets can often be wetted on only the top side, while regular rice paper is typically dipped or submerged on both sides for a few seconds until pliable.

These wrappers work for fresh (no-cook) spring rolls, deep-frying for fried spring rolls, and wonton-style wraps can be baked, fried, or filled for a variety of appetizers and desserts.

Some spring-roll wrappers are labeled as not containing any of the nine major allergens and note no additives or preservatives. The vegan/wonton-style wraps are described as eggless and made without artificial preservatives or flavors.

The spring-roll wrappers in these results list Vietnam as the country of origin.

Wonton-style wrappers are suggested for traditional wonton dumplings, empanada-style fillings, spinach ravioli, sweet dippers (for cinnamon-sugar or dessert fillings), and other filled, fried, or baked appetizers and desserts.