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Thread: springroll vs wonton wrapper

  1. #1
    James Guest

    Default springroll vs wonton wrapper

    I'm thinking of trying to make some wontons. The local store don't
    have wonton wrappers but have springroll wrappers. Can I just cut
    those in 4 or do I need to find wonton wrappers. Don't know if they
    are basically the same.

  2. #2
    Michel Boucher Guest

    Default Re: springroll vs wonton wrapper

    James <[email protected]> wrote in news:33ae6a97-c777-49fa-8373-
    [email protected]:

    > I'm thinking of trying to make some wontons. The local store don't
    > have wonton wrappers but have springroll wrappers. Can I just cut
    > those in 4 or do I need to find wonton wrappers. Don't know if they
    > are basically the same.


    From what I can tell, wonton wrappers are made with an egg whereas
    springroll wrappers are not. Basically the other ingredients are the same
    except that the proportions vary somewhat.

    --

    Capitalism is the astounding belief that the most wickedest
    of men will do the most wickedest of things for the greatest
    good of everyone. - John Maynard Keynes

  3. #3
    [email protected] Guest

    Default Re: springroll vs wonton wrapper

    On Mon, 24 Nov 2008 16:22:33 -0800 (PST), James
    <[email protected]> wrote:

    >I'm thinking of trying to make some wontons. The local store don't
    >have wonton wrappers but have springroll wrappers. Can I just cut
    >those in 4 or do I need to find wonton wrappers. Don't know if they
    >are basically the same.


    I am hardly a cooking expert but the spring roll "papers" we have at
    the Thai Restaurant are made of rice- thin and almost translucent.
    Wonton, at least here in Hawaii, is a much thicker covering and I
    don't believe it is made of rice- although I haven't bought any in the
    last 3 years.

    Just my $.02.

    aloha,
    beans
    roast beans to kona to email
    farmers of Pure Kona

  4. #4
    Tracy Guest

    Default Re: springroll vs wonton wrapper

    [email protected] wrote:
    > On Mon, 24 Nov 2008 16:22:33 -0800 (PST), James
    > <[email protected]> wrote:
    >
    >> I'm thinking of trying to make some wontons. The local store don't
    >> have wonton wrappers but have springroll wrappers. Can I just cut
    >> those in 4 or do I need to find wonton wrappers. Don't know if they
    >> are basically the same.

    >
    > I am hardly a cooking expert but the spring roll "papers" we have at
    > the Thai Restaurant are made of rice- thin and almost translucent.
    > Wonton, at least here in Hawaii, is a much thicker covering and I
    > don't believe it is made of rice- although I haven't bought any in the
    > last 3 years.
    >
    > Just my $.02.
    >
    > aloha,
    > beans
    > roast beans to kona to email
    > farmers of Pure Kona


    There is a kind of spring roll wrapper that isn't made from rice. They
    are not the kind you soak. You find them in the freezer section. At
    least that's where I can find them.

    That said, wonton wrappers and spring roll wrappers are not the same and
    I would not try to use one for the other. But, I also have access to
    both. I don't think the spring roll wrappers would work. JMO.

    -Tracy

  5. #5
    sf Guest

    Default Re: springroll vs wonton wrapper

    On Mon, 24 Nov 2008 16:22:33 -0800 (PST), James
    <[email protected]> wrote:

    >I'm thinking of trying to make some wontons. The local store don't
    >have wonton wrappers but have springroll wrappers. Can I just cut
    >those in 4 or do I need to find wonton wrappers. Don't know if they
    >are basically the same.


    The Spring rolls I order are not fried, but they can be. I'm
    wondering how big those spring roll wrappers are.... 8 inches across?
    If so, yes cut them in quarters. Are they round or square? If they
    are round, you'll have to fuss a bit more when you wrap them.


    --
    I never worry about diets. The only carrots that
    interest me are the number of carats in a diamond.

    Mae West

  6. #6
    sneako is offline Assistant Cook
    Join Date
    Nov 2008
    Posts
    6

    Exclamation

    1) Springroll wrappers contain very basic ingredients, flour (rice, tapioca, mung bean, etc..) and water.
    2) Wonton wrappers have rising agents (baking soda/powder) as well as eggs in them so that they poof when you bake/fry them.
    3) Do not substitute one for the other. If you can't locate wonton skins look for eggroll skins or gyoza skins as these are worthwhile substitutes for the wonton wrapper.

    Hope you find some!

    Quote Originally Posted by James View Post
    I'm thinking of trying to make some wontons. The local store don't
    have wonton wrappers but have springroll wrappers. Can I just cut
    those in 4 or do I need to find wonton wrappers. Don't know if they
    are basically the same.

  7. #7
    Omelet Guest

    Default Re: springroll vs wonton wrapper

    In article
    <[email protected]>,
    James <[email protected]> wrote:

    > I'm thinking of trying to make some wontons. The local store don't
    > have wonton wrappers but have springroll wrappers. Can I just cut
    > those in 4 or do I need to find wonton wrappers. Don't know if they
    > are basically the same.


    IMHO they are basically the same.

    Large square noodles.
    --
    Peace! Om

    "All People and things are interdependent. The world has become so small that no nation can solve its problems alone, in isolation from others. That is why I believe we must all cultivate a sense of responsibility based on love and compassion for each other." -- Dalai Lama

  8. #8
    Omelet Guest

    Default Re: springroll vs wonton wrapper

    In article <[email protected]>,
    [email protected] wrote:

    > On Mon, 24 Nov 2008 16:22:33 -0800 (PST), James
    > <[email protected]> wrote:
    >
    > >I'm thinking of trying to make some wontons. The local store don't
    > >have wonton wrappers but have springroll wrappers. Can I just cut
    > >those in 4 or do I need to find wonton wrappers. Don't know if they
    > >are basically the same.

    >
    > I am hardly a cooking expert but the spring roll "papers" we have at
    > the Thai Restaurant are made of rice- thin and almost translucent.
    > Wonton, at least here in Hawaii, is a much thicker covering and I
    > don't believe it is made of rice- although I haven't bought any in the
    > last 3 years.
    >
    > Just my $.02.
    >
    > aloha,
    > beans
    > roast beans to kona to email
    > farmers of Pure Kona


    Those are summer rolls, not spring rolls.
    --
    Peace! Om

    "All People and things are interdependent. The world has become so small that no nation can solve its problems alone, in isolation from others. That is why I believe we must all cultivate a sense of responsibility based on love and compassion for each other." -- Dalai Lama

  9. #9
    Sqwertz Guest

    Default Re: springroll vs wonton wrapper

    James <[email protected]> wrote:

    > I'm thinking of trying to make some wontons. The local store don't
    > have wonton wrappers but have springroll wrappers. Can I just cut
    > those in 4 or do I need to find wonton wrappers. Don't know if they
    > are basically the same.


    There's two different kind of egg roll wrappers. If it says "Egg
    Roll" on the label, chances are they're just large wonton wrappers.
    The other kind are usually called "Spring Roll" wrappers which are
    much thinner (about 25 in a 1/3" stack).

    -sw

  10. #10
    Sqwertz Guest

    Default Re: springroll vs wonton wrapper

    Sqwertz <swertz@cluem[email protected]> wrote:

    > James <[email protected]> wrote:
    >
    >> I'm thinking of trying to make some wontons. The local store don't
    >> have wonton wrappers but have springroll wrappers. Can I just cut
    >> those in 4 or do I need to find wonton wrappers. Don't know if they
    >> are basically the same.

    >
    > There's two different kind of egg roll wrappers. If it says "Egg
    > Roll" on the label, chances are they're just large wonton wrappers.
    > The other kind are usually called "Spring Roll" wrappers which are
    > much thinner (about 25 in a 1/3" stack).


    IOW: You need to find Egg Roll or Wonton Wrappers - or
    make your own. Spring roll wrappers will not work for making any
    sort of wonton as you know it.

    -sw

    -sw

  11. #11
    sf Guest

    Default Re: springroll vs wonton wrapper

    On Tue, 25 Nov 2008 12:38:18 -0600, Omelet <[email protected]>
    wrote:

    >Those are summer rolls, not spring rolls.


    I've only heard about "summer" rolls here.


    --
    I never worry about diets. The only carrots that
    interest me are the number of carats in a diamond.

    Mae West

  12. #12
    James Guest

    Default Re: springroll vs wonton wrapper

    Well. I used the wheat springroll wrapper to make a trail run of 16
    wontons. After boiling for a few minutes the wrappers all desolved
    and I ended up with a soupy mess of tiny meatballs, NOT wontons.


  13. #13
    blake murphy Guest

    Default Re: springroll vs wonton wrapper

    On Thu, 27 Nov 2008 12:10:19 -0800 (PST), James wrote:

    > Well. I used the wheat springroll wrapper to make a trail run of 16
    > wontons. After boiling for a few minutes the wrappers all desolved
    > and I ended up with a soupy mess of tiny meatballs, NOT wontons.


    oopsie.

    your pal,
    blake

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