Egg roll wrappers and wonton wrappers are two types of thin dough wrappers commonly used in Chinese cuisine. While they are similar, there are some key differences between egg roll wrappers and wonton wrappers that determine how each one is best used.
What are Egg Roll Wrappers?
Egg roll wrappers, also known as spring roll wrappers, are paper-thin sheets of dough made from wheat flour, water, and egg. The addition of egg gives the wrappers their distinctive yellowish color and rich flavor.
Egg roll wrappers are most commonly square or rectangular in shape. They are available pre-made in the refrigerated section of Asian grocery stores and many major supermarkets. Fresh egg roll wrappers are soft and pliable. Home cooks can also make their own egg roll wrappers from scratch using flour, eggs, and water.
Egg roll wrappers were created specifically for making Chinese egg rolls. The wrappers are fried or baked into a crispy shell that encases savory fillings like chopped meat, vegetables, and noodles. The rich egg flavor pairs well with bold Asian seasonings.
In addition to egg rolls, egg roll wrappers can also be used to make:
- Fresh spring rolls
- Crispy wontons
- Potstickers
What are Wonton Wrappers?
Wonton wrappers are thin sheets of dough made from wheat flour, salt, and water. Unlike egg roll wrappers, they do not contain egg.
Wonton wrappers are usually square in shape, though round and rectangular shapes can also be found. The wrappers have a pale yellow color from the wheat flour. Store-bought wonton wrappers can be found in the refrigerated section with other fresh Asian noodles and wrappers.
As the name implies, wonton wrappers were designed specifically to make wontons. To make wontons, small amounts of filling are placed in the center of a wonton wrapper, then the wrapper is sealed into a pouch or dumpling shape before cooking. Common wonton fillings include minced meat, shrimp, vegetables, or tofu.
In Chinese cooking, wonton wrappers are also commonly used to create:
- Wonton soup
- Stuffed dumplings
- Deep fried wontons
Key Differences Between Egg Roll and Wonton Wrappers
While egg roll and wonton wrappers are interchangeable in some recipes, there are a few key differences that impact how each wrapper is best used:
| Egg Roll Wrappers | Wonton Wrappers |
|---|---|
| Contains egg as a main ingredient | Do not contain egg |
| More rigid and flaky when cooked | More delicate and chewy when cooked |
| Better suited for frying | Better suited for boiling/steaming |
| More flavor from egg | Allow filling flavors to shine through |
| Typically larger and square/rectangular | Typically smaller and square |
Flavor and Texture
The egg in egg roll wrappers gives them a richer flavor and more rigid, flaky texture when cooked. This makes egg roll wrappers ideal for frying into crispy shells for egg rolls. The egg adds another layer of flavor that stands up well to bold seasonings.
Wonton wrappers have a more delicate, chewy texture when cooked since they lack the egg. Their mild flavor highlights the filling. The soft texture of wonton wrappers is better suited to being boiled, steamed, or added to soups.
Size and Shape
On average, egg roll wrappers are significantly larger and thicker than wonton wrappers. Egg roll wrappers are typically square or rectangular, ranging from 6 to 10 inches across. Their larger size and sturdy structure is perfect for holding substantial fillings.
Wonton wrappers average about 4 inches square and are much thinner. Their petite size and shape make them perfect for dainty dumplings. You can also cut larger egg roll wrappers down to wonton size if needed.
Can They Be Used Interchangeably?
For the most authentic results, egg roll and wonton wrappers are best used for their intended purposes. However, in a pinch, they can often substitute for one another with some adjustments to the recipe.
Egg roll wrappers can be used to make wontons and dumplings. Cut them down to smaller squares and adjust cooking methods as needed. Their heartier texture may result in a crunchier texture than delicate wontons.
Wonton wrappers can substitute for egg roll wrappers in recipes like fresh spring rolls and other un-fried egg roll variations. Keep in mind the more fragile wonton wrappers may rip more easily compared to sturdy egg roll wrappers.
To switch one for the other, you’ll need to alter cooking techniques. For example, steaming or boiling may work better than frying for wonton wrappers. Adding a bit of extra egg wash or cornstarch slurry can help mimic the egg roll wrapper texture.
When making substitutions, expect some differences in flavor, appearance, and texture compared to using the recommended wrapper. But in most cases, the wrappers can be successfully interchanged.
Finding the Best Wrappers
Look for egg roll and wonton wrappers that are thin and pliable, yet not dried out or brittle. Avoid any with tears, cracks, or signs of excessive dryness. For freshness, check expiration dates and pick products furthest from those dates.
Popular brands like Nasoya and Twin Marquis make high quality egg roll and wonton wrappers that are reliable choices. Some grocery stores may also stock fresh wrappers in their refrigerated section.
Making wrappers from scratch takes time but can reward you with excellent results. Homemade wrappers will taste fresher than store-bought. Handle the dough gently when rolling it out for the most tender texture.
Storing Egg Roll and Wonton Wrappers
Fresh egg roll and wonton wrappers are highly perishable. For storage:
- Keep unused wrappers tightly wrapped in plastic wrap.
- Place inside a sealed container or resealable plastic bag.
- Refrigerate for up to 5 days.
- Do not freeze, as this causes the wrappers to become brittle.
Let refrigerated wrappers come completely to room temperature before using, or they may crack when unfolding. Avoid moisture on the wrappers, as this leads to gumminess.
Conclusion
Egg roll and wonton wrappers share some common traits but differ in ingredients, texture, flavor, and ideal cooking methods. Egg roll wrappers’ egg-based dough makes them ideal for frying into crispy wrappers for egg rolls. Wonton wrappers’ egg-free dough has a more delicate texture well suited to boiling, steaming, and adding to soups. While these wrappers can substitute for one another, best results come from using the type of wrapper recommended in any given recipe.