Is there a difference between egg roll wrappers and wonton wrappers?

Yes, there is a difference. Wonton wrappers are smaller, thinner, and typically square, while egg roll wrappers are larger, thicker, and designed for deep-frying. Wonton wrappers have a softer texture when cooked, whereas egg roll wrappers become crispy.

What is a good substitute for wonton wrappers?

If you don’t have wonton wrappers, you can use egg roll wrappers cut into smaller squares, dumpling wrappers (though they are a bit thicker), or even homemade dough made from flour and water. Some people also use thin pasta sheets like fresh lasagna sheets.

Can I use egg roll wrappers for wontons on Reddit?

Yes, you can use egg roll wrappers for wontons, but they will be thicker and might not seal as easily. If you're making fried wontons, they’ll still work, but for boiled wontons, they might end up a bit too chewy.

Can I use egg roll wrappers for dumplings?

Yes, but with some adjustments. Egg roll wrappers are thicker and less elastic than dumpling wrappers, so dumplings made with them might be a bit chewy. If you’re steaming or pan-frying, you may want to roll them out thinner for better texture.

Can I Use Egg Roll Wrappers Instead of Wonton Wrappers?

Description

These homemade egg roll wrappers are thin, pliable, and perfect for wrapping your favorite egg roll fillings! Made with simple ingredients, they are fresh, easy to work with, and much better than store-bought versions. Whether you’re making crispy fried egg rolls or fresh spring rolls, these wrappers are the perfect base for all your favorite fillings.

Ingredients

Scale

2 cups all-purpose flour
½ teaspoon salt
1 large egg
½ cup water (plus more as needed)
1 tablespoon cornstarch (for dusting)

Instructions

Mix the Dough: In a large mixing bowl, whisk together the flour and salt. Make a well in the center and add the egg. Gradually add water while stirring until a soft dough forms.
Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. Cover with a damp towel and let it rest for 30 minutes.
Divide and Roll: Divide the dough into small, equal portions (about 8-10 pieces). Roll each piece into a thin, square or round sheet about 6-7 inches wide.
Cook Lightly (Optional): If you prefer a slightly pre-cooked wrapper, heat a non-stick skillet over low heat. Cook each wrapper for 10-15 seconds on each side until just set but still flexible. Let cool before use.
Dust and Store: Lightly dust with cornstarch to prevent sticking. Use immediately or store in an airtight container for later use.

Notes

If the dough is too dry, add a teaspoon of water at a time.
For extra-thin wrappers, use a pasta roller instead of rolling by hand.
Store unused wrappers in the refrigerator for up to 3 days or freeze for longer storage.

Prep Time: 30 minutes
Cook Time: 10 minutes
Category: Appetizer / Side
Cuisine: Asian

Nutrition

Serving Size: 1 wrapper per serving
Calories: 80
Fat: 1g
Carbohydrates: 15g
Protein: 3g

Keywords: can-i-use-egg-roll-wrappers-instead-of-wonton-wrappers