Abstract: A method for the production of Chinese spring rolls and other rolled food products wherein a flat pancake is deposited on a gas permeable conveyor belt and a filler substance is placed atop said pancake, wherein said pancake successively is passed above air jets directed against the underside of said pancake to fold the front portion and opposite side portions of the flat pancake over said filling substance and wherein the folded pancake together with the filler substance finally is rolled toward the rear edge of said pancake to form a roll fully enclosing said filler substance.

Abstract: Preparation of instant wontons containing a filler by preliminarily frying raw wontons formed of a filler wrapped in a skin containing 28 to 33% by weight of water in oil heated to 105.degree. to 120.degree. C to reduce the water content of the skin to 16 to 20% and then finally frying the preliminarily fried wontons in oil heated to 125.degree. to 140.degree. C to decrease the water content of the skin to 4 to 8%.

Abstract: A process for producing hollow pastries wherein a strip of pastry dough is wound off a rotary drum on a winding spindle disposed relative to the drum to produce a hollow pastry body by spirally overlapping the pastry strip on the spindle. A coating is applied on the inside of the pastry strip from a dispending nozzle before the strip is wound on the spindle to protect the pastry body from the wet filling introduced subsequently into the hollow pastry body and to bond the overlapping turns of the pastry body to each other.