It is intended to provide: a wrapped food to be fried that allows a wrapped fried food to effectively maintain its oil cooking-derived crunchy texture based on the layered structure of wrappers wrapped around an ingredient a wrapped fried food obtained by cooking the same with oil and methods for producing these foods. The wrapped fried food of the present invention has an ingredient and a wrapper portion wrapped around the ingredient. At least a portion of this wrapper portion is formed as a layered structure consisting of 10 or more wrapper layers in a rolled-up state.
