Martin Yan -Here’s The Wrap!

Here’s The Wrap!

What’s the difference between all those wrappers on the market? Most are made of egg noodle dough (flour, water and a small amount of egg), the main difference being their shape and thickness. Wonton wrappers-and their larger cousins, egg roll wrappers, are square. Potsticker wrappers-also sold as japans gyoza wrappers-are round. Spring roll wrappers, made without egg, are paper-thin and delicately crisp when fried.

From Martin Yan’s Culinary Journey Through China