The invention discloses a wrapper for sesame balls, which is made of water, glutinous rice flour, deepfreeze oil, white sugar, glucose, wheat starch, food improver, dietary alkali and purple potatoes. The glucose in the wrapper causes fast coloration of the sesame balls in frying. The food improver is capable of effectively improving machining property and water binding capacity of the sesame balls and enables the coat of each sesame ball to be crisp, each sesame ball to be expanded and dough to be soft and glutinous, and the food improver also enables the sesame balls to less apt to crack in deepfreezing and storage. The deepfreeze oil enables tissue and gloss of the sesame balls to be improved, flavor and taste of the sesame balls to be improved, and shelf life of the deepfreezed sesame balls to be prolonged. In addition, a purple potato filling is made to lead the sesame balls to be more nutrient and delicious. The sesame balls are full, pure in coloration and good in taste, sesame seeds are evenly inlaid onto the outside of each sesame ball, the fried sesame balls taste soft, cool and smooth, the sesame balls are non-sticky to teeth when eaten, and the sesame balls belong to a delicious daily snack popular with young and old.