Wonton Wrappers

Wonton wrappers are glorious little things that go far beyond just making egg rolls or crispy wontons you get at the restaurant.

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What are wonton wrappers made of?

Wonton wrappers are made from flour, egg and water. Very simple and lacking flavor is what makes them the perfect blank slate for making both savory and sweet foods.

What can I stuff in a wonton wrapper?

What can’t you stuff is the real question. Items don’t need to be Asian either.

In Colorado, where I am from, Mexican restaurants use wontons for chile relleno wrappers instead of any egg batter.

They fry up nice and crunchy but also slightly chewy.

You can stuff them with cheese, veggies or even sweet flavors like apple pie filling.


Wontons come in several shapes and sizes. The most common are round, for making pinched dumplings and square for making egg rolls. Square are small and large. Small are used for rangoons and large for eggs rolls.

Working with Wonton Wrappers

Wonton wrappers tend to get dry, so cover unused wrappers, or even those waiting in the wings, with a damp towel.

I baste mine with water to make them more pliable and prevent tears. I seal the edges with an egg wash.

Freezing and Storage

Wontons will stay good for up to 6 months if kept in the original packaging, without opening, and chilled in the fridge.

You can freeze wrappers, but beware that they dry out a little, so be careful in handling. You can cover those waiting to be used with a damp tea towel or paper towel while working.

Recipes Using Wonton Wrappers


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