Wrap

These roll-ups are great for school and burst with tuna and veggies. If your child likes wasabi's heat, add an extra 1/4 teaspoon to the tuna mixture.

Asian ingredients—from soy sauce to sriracha—flavor the pork burgers. Wrapping it all up in Bibb lettuce leaves adds a fresh touch.

Pretty protein-rich bites by Jarett Brodie, chef at FR.OG in New York City.

Here, sturdy Bibb leaves from the center of the head do the work of traditional dumpling wrappers. If that's not an easy enough sell, the dipping sauce will be.

The best tool for grating is a rotary grater by Zyliss ($20; chefcentral.com) or by Microplane ($25; thekitchenstore.com).

Serve with a dollop of sour cream and purchased tomatillo or tomato salsa mixed with some chopped fresh cilantro.

In this appetizer, the spicy squid and the cooling relish are wrapped in betel (pronounced "beetle") leaves, which have a slightly bitter taste. If you can't find betel leaves, Boston or romaine lettuce leaves make a good substitute.

Rice paper is available in the Asian-foods section of many supermarkets.

For extra crunch, add a few strips of cucumber or bell pepper before rolling these up.

Look for flanken-style ribs — cut thinly and across the bones, rather than between the bones. You'll find them at Korean markets, or ask a butcher to cut them for you.

These crisp golden crêpes, filled with shrimp, pork, and vegetables, are both delicious and fun to eat. Simply wrap each crêpe in a lettuce leaf, tuck in fresh herbs like mint and basil, and dip it in the sweet-and-sour sauce.

Sink your teeth into a ssäm, Korea's answer to a burrito. This recipe from David Chang, co-chef at Momofuku Ssäm Bar in New York City, trades tortillas for crisp lettuce to save calories and fat.

Nori, or sushi paper, can be found in Asian markets and health food stores.

Fatty pork is the standout ingredient in these crisp spring rolls; it adds intense flavor and a tender texture to the crab and vegetable filling. Fresh ginger and a generous amount of cilantro add kick.