pkg. wonton wrappers
Wonton wrappers are primarily a source of carbohydrates and protein from wheat flour, with minimal fat unless egg is added. They contain some B vitamins from wheat enrichment and provide dietary fiber in whole wheat varieties when available.
About
Wonton wrappers are thin sheets of wheat dough composed of wheat flour, water, salt, and often egg, traditionally produced in China and used across East and Southeast Asian cuisines. The dough is rolled to a thin, silken sheet and cut into squares, typically measuring 3-4 inches (7-10 cm) per side. The wrappers have a delicate, slightly elastic texture and are pale yellow in color when fresh. They are available fresh or frozen in most Asian markets, with frozen versions being shelf-stable and convenient for home cooking.
Culinary Uses
Wonton wrappers serve as the primary vessel for wonton dumplings, which are filled with seasoned pork, shrimp, or vegetables and either boiled in soup or deep-fried until crispy. Beyond wontons, these versatile wrappers are used for crab rangoon (cream cheese-filled fried pouches), crispy noodle nests, and layered desserts. They can be brushed with oil and baked as crisps, or used to line muffin tins for savory appetizer cups. The wrappers are standard in Cantonese cooking and are increasingly adopted in fusion cuisines for their convenience and neutral flavor profile that allows fillings to be the focus.