Eggroll Wrappers are used to make eggrolls, a Chinese version of fried springrolls. The dough they are made from is basically an egg noodle dough, made from egg, salt, water and wheat flour. Commercially, they are of course made by machine. They are thicker than Rice Paper or Spring Roll Wrappers. When cooked (as they…
Fig Leaves are used in cooking as a food wrapper. You don’t eat them. They give a coconut-like aroma to food cooked in them. They can also be used to line and garnish food platters. In India, they are used for animal fodder. In South Africa, a juice was made by simmering fig leaves in…
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Gyoza Wrappers © Denzil Green Gyoza Wrappers are dough wrappers used for making Gyoza, which are Japanese stuffed dumplings (the Japanese version of Chinese Potstickers.) They are round, thin sheets of dough made from wheat flour and water. They are thinner than wonton wrappers. They are sold frozen or in chiller sections. Cooking Tips Thaw…
Lotus Leaves are used as a food wrapper for cooking. The young leaves first appear curled like fiddleheads on the plant. If they are gathered before they unfurl, they can be eaten raw or steamed. When fully grown, each leaf is about 2 feet (60 cm) tall. The waxy surface of the leaves makes them…
Lumpia Wrappers are thin food wrappers made from rice, that cook up to be very crisp. They are thinner than other types of Asian spring roll or dumpling wrappers. They may be round or square shaped. If you are using square, you place the filling diagonally in one corner of the wrapper. If you are…
Pot Sticker Wrappers are thin, round pieces of dough used to make Pot Stickers with. The dough can be made from just flour, salt and water, or have egg added as well. The ingredients are mixed into a dough which is kneaded for about 5 minutes then let rest for half an hour. Small balls…
Rice Paper Wrappers © Denzil Green Rice Paper Wrappers are used to make both fresh and fried spring rolls from. They are fragile, almost see-through flat sheets made from a dough made from rice flour. You can buy them in round, triangular and square shapes. They range in size from 6 to 14 inches, but…
Sausage Casings are the “sleeves” or “skins” that sausage meat is packed into in order to form fresh or dried sausages. Only very few sausages are made without casings of some sort. Sausage Casings can be synthetic, as in man-made, or natural, natural being the cleaned intestines of cows, pigs, lamb or sheep. Natural casings…
Spring Roll Wrappers © Denzil Green Spring Roll Wrappers are very thin food wraps. Made with wheat flour, they are used to make fried Spring Rolls with. They are thicker than Rice Paper Wrappers, thinner than Egg Roll Wrappers. They are usually sold in sheets, frozen or dried. The frozen ones are usually made in…
Suey Gow Wrappers are round, about 3 1/2 inches (9 cm) wide They are used to make dumplings that will go in soups. They are usually sold in chiller section at supermarket. Cooking Tips Cover with a damp towel or paper towel while working, or they will dry out on you. Use a mixture of…
Wonton Wrappers are used in Chinese cooking. They are square sheets of yellowish dough made from wheat flour, egg and water. The dough, basically an egg-noodle dough, is the same dough that Eggroll Wrappers are made from. Wonton Wrappers, however, will only be about 3 1/2 inches (9 cm) across, about 1/4 the size of…
