Asian wraps encompass a variety of thin, flatbread-style foods used to wrap or roll ingredients into convenient, hand-held packages. They come in many shapes, sizes, and names depending on the country and region of origin. Some of the most well-known types of Asian wraps include spring rolls, egg rolls, roti, chapati, and lettuce wraps. But the variety doesn’t stop there. Many cultures have their own unique take on the wrap concept featuring local flavors and ingredients. In this article, we’ll explore the many different names and varieties of Asian wraps, where they come from, and what makes them unique.
Spring Rolls
Spring rolls are one of the most popular and recognizable types of Asian wraps. They are especially common in Southeast Asian cuisines like Vietnamese, Cambodian, Thai, and Lao cuisine. Spring roll wrappers are made from a paper-thin, pliable dough that can be filled with meat, seafood, noodles, vegetables, herbs, and other ingredients. The wraps are rolled up into a tight cylinder shape and often served fresh and uncooked. Some key names for spring rolls across Asia include:
- Vietnam – Gỏi cuốn
- Thailand – Phở cuốn
- Cambodia – Nem cuon
- Laos – Miang kham
- Philippines – Lumpia
Spring rolls have a very delicate wrapper, so they are often served wrapped in rice paper for handling. The fillings usually consist of raw or partially cooked ingredients. Common fillings include shrimp, pork, vermicelli noodles, carrots, basil, and mint. A popular dipping sauce for spring rolls is nuoc cham, made from fish sauce, lime juice, sugar, and chilies.
Egg Rolls
Egg rolls are another hugely popular type of Asian wrap. Unlike spring rolls, egg roll wrappers contain egg, making them more durable and able to be fried for a crispy texture. Egg rolls are commonly found in Chinese and Taiwanese cuisines. Some names for egg rolls include:
- China – 蛋卷
- Taiwan – 春捲
- Vietnam – Chả giò
- Korea – 계란말이
Egg roll wrappers have a golden, flaky exterior when fried. The filling tends to be heartier than spring rolls with ingredients like cabbage, carrot, pork, shrimp, mushrooms, and bamboo shoots. They can be served as an appetizer, side dish, or snack. The most common dipping sauce for egg rolls is a thick, sweet chili sauce.
Roti
Roti is a popular flatbread in South Asian and Southeast Asian cuisine. It originated on the Indian subcontinent but is now found in places like Malaysia, Indonesia, and the Caribbean. Some names for roti include:
- India – Roti
- Pakistan – Roti
- Bangladesh – Roti
- Malaysia – Roti canai
- Indonesia – Roti cane
The dough for roti consists of flour, water, and fat like vegetable oil or ghee. It is stretched very thin before being cooked on a hot griddle and served immediately. Roti can be eaten as is or stuffed with fillings like eggs, meat, or vegetables to make wraps. A popular street food is roti rolled around curry or dhal for a quick meal.
Chapati
Chapati is a type of unleavened flatbread common in Indian, East African, and Caribbean cuisine. It is made from a simple dough of whole wheat flour, water, and salt. The name chapati comes from the Hindi word chapat which means to “slap”. The dough balls are slapped back and forth to stretch them out before cooking. Other names for chapati include:
- India – Chapati or rotli
- Pakistan – Chapati
- Bangladesh – Chapati or roti
- Nepal – Roti
- Sri Lanka – Thalapa roti
Chapatis are always served flat. They can be used to scoop up curries and stews or wrapped around fillings like vegetables, meat, and eggs. Chapati is a staple bread in North India, East Africa, and the Caribbean.
Lettuce Wraps
Lettuce wraps utilize large lettuce leaves in place of a traditional starch wrapper. They are commonly found in Chinese and Korean cuisines. Popular lettuce varieties used include iceberg, butterhead, and romaine. Some names for lettuce wraps include:
- China – 生菜包
- Korea – 샐러드 반
Fillings usually consist of cooked, savory ingredients like minced pork, chicken, shrimp, mushrooms, and vegetables. Peanut sauce, hoisin sauce, and oyster sauce are often used as flavorings. Lettuce wraps are served at room temperature so the lettuce remains crisp. They make an easy appetizer or light meal.
Rice Paper Rolls
Rice paper rolls are common in Vietnamese and Thai cuisines. They are similar to spring rolls but use sheets of dried rice paper instead of a wheat flour wrapper. Some names for rice paper rolls include:
- Vietnam – Gỏi cuốn
- Thailand – Miang kham
The rice paper sheets are briefly soaked in water to soften them before filling. Common fillings include shrimp, pork, herbs, vermicelli noodles, cucumber, and lettuce. They are often dipped in nuoc cham sauce. The rice paper gives the rolls a very delicate, almost translucent appearance.
Lumpia
Lumpia are savory spring rolls ubiquitous in Filipino cuisine. They were introduced by Chinese immigrants to the Philippines. Names include:
- Philippines – Lumpiang Shanghai
- Indonesia – Lumpia
Lumpia wrappers are made from flour, egg, and water dough. They are stuffed with ground pork, chicken, shrimp, vegetables, and condiments before being fried or fresh. Sweet lumpia filled with banana and jackfruit are also popular. Lumpia are often served with a vinegar dipping sauce.
Popiah
Popiah are a soft spring roll popular in Chinese and Malaysian cuisines. Some names for popiah include:
- Malaysia – Popiah
- Singapore – Popiah
- Taiwan – Lǔn biǎo
Popiah wrappers are paper-thin and made from wheat flour. Fillings usually consist of shredded jicama, carrots, lettuce, egg, shrimp, noodles, and hoisin sauce. The fresh, moist ingredients make for a very soft texture when wrapped in the delicate skin. Popiah are often served cut into bite-sized pieces.
Banh Cuon
Banh cuon are a Vietnamese dish consisting of steamed rice flour rolls filled with pork, mushrooms, and shallots. Some names are:
- Vietnam – Bánh cuốn
The batter is made from a mixture of rice flour and water. It is steamed on a cloth to make a large, thin sheet that is then filled with ingredients. The rolls are served with nuoc cham dipping sauce, herbs, and fried shallots. Banh cuon is considered a Northern Vietnamese specialty.
Cheung Fun
Cheung fun are thin, steamed rice noodle rolls popular in Hong Kong and Cantonese cuisine. They are also referred to as rice noodle rolls. Names include:
- Hong Kong – Cheung Fun
- China – Chang fen or chang fun
To make cheung fun, a rice noodle batter is poured onto a cloth and steamed into thin sheets. The noodle sheets are then filled with ingredients like beef, fish, shrimp, Chinese mushroom, and vegetables. Sweet cheung fun filled with peanut butter is also common. They are served with thick soy sauce.
Conclusion
Asia has given rise to a rich diversity of wraps featuring an array of flavors, ingredients, and cooking techniques. From the delicate rice paper rolls of Vietnam to the hearty fried egg rolls of China, there are so many varieties to discover. Some wraps like roti and chapati serve as edible utensils to pick up food. Others like lettuce wraps provide a low carb alternative to traditional dough-based wrappers. Asian wraps make for the ultimate handheld and convenient snack or meal. So next time you have a craving, turn to this guide and get to know all the myriad of names and regional differences of Asia’s wonderful wrapped foods.