Know what’s on your plate
Wonton wrapper
Calories & nutrition facts
egg roll wrapper
Nutrition facts
Per 100 g% DV- Calories 291 kcal —
- Protein 9.8 g 20%
- Carbohydrate 56 g 20%
- Fat 1.5 g 2%
- Saturated fat 0.3 g 1%
- Fibre 1.8 g 6%
- Sodium 572 mg 25%
- Cholesterol 9 mg 3%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 4 µg 0%
- Vitamin C 0 mg 0%
- Thiamin (B1) 0.52 mg 43%
- Riboflavin (B2) 0.38 mg 29%
- Niacin (B3) 5.4 mg 34%
- Pantothenic acid (B5) 0.03 mg 1%
- Vitamin B6 0.03 mg 2%
- Folate (B9) 86 µg 22%
- Vitamin B12 0.02 µg 1%
Minerals
- Calcium 47 mg 4%
- Iron 3.4 mg 19%
- Magnesium 20 mg 5%
- Phosphorus 81 mg 6%
- Potassium 82 mg 2%
- Zinc 0.71 mg 6%
- Copper 0.15 mg 16%
- Manganese 0.64 mg 28%
- Selenium 28.2 µg 51%
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Questions about Wonton wrapper
How do you stop wonton wrappers drying out while you fold them?
Keep the stack covered with a barely damp tea towel and take out one wrapper at a time. If the edges have dried, brush them lightly with water before sealing.
How do you seal wonton wrappers so they don’t open during cooking?
Dab water along the edges, press out trapped air around the filling, then pinch the edges firmly together. Don’t overfill: a teaspoon of filling is usually enough for a small wrapper.
How long do you boil wonton wrappers?
Cook filled wontons in gently simmering water for about 3–5 minutes, until the wrappers turn slightly translucent and the filling is cooked through. Lift them out with a slotted spoon rather than draining them in a colander.
Can you freeze wonton wrappers?
Yes. Freeze them flat in their original wrapping or a sealed freezer bag, with baking paper between portions if you’ve separated the stack. Thaw in the fridge while still wrapped so condensation doesn’t make them sticky.
Can you use wonton wrappers for anything besides wontons?
Yes: bake or fry them as crisp cups for savoury fillings, or cut them into strips for soup. Brush lightly with oil and bake at 190°C for about 6–8 minutes, watching closely because thin wrappers brown fast.
What can you use instead of wonton wrappers?
Gyoza or dumpling skins are the closest substitutes, though they’re often thicker and may need a little longer to cook. For a quick soup, thin strips of fresh pasta can stand in, but they won’t fold into wontons.
Are wonton wrappers the same as wonton pastry?
They are very similar products: both are thin sheets of dough used to wrap fillings, and their nutrition is close. Wonton pastry has slightly more fibre per 100 g, while wrappers have slightly more energy.
What are wonton wrappers made from?
They’re usually made from wheat flour, water and salt, sometimes with egg or starch. Check the ingredients if you need to avoid wheat or eggs, as recipes differ.
Source: Canadian Nutrient File 4001 · per 100 g · carbohydrate per EU label, fibre excluded
