Most classic wonton wrappers do contain egg, typically as both the yolk and a little water. This gives them that springy, slightly yellow tint that makes them hold together like a tight family hug.
But here’s the kicker: many store-bought brands skip the egg entirely. They use water, oil, and a bit of magic (aka modified starch) to create a wrapper that doesn’t crack when you sneeze near it.
It’s like the difference between a fluffy, homemade pancake and a sad, dehydrated pancake from a vending machine. Both are pancakes, but one definitely had a conversation with a chicken.
The “I Bought the Wrong Ones” Anecdote
I once bought wrappers for a last-minute dumpling party. I got home, slapped a blob of pork filling on one, and tried to fold it. It crumbled like a defeated college student during finals week.
Turns out, I’d bought water-based wrappers when my recipe called for egg-based ones. The water ones are flimsy and tear like wet tissue paper—perfect if you want to cry over spilled soy sauce.
Lesson learned: always check the ingredient list before you commit. It’s like checking if a date actually likes dogs before you adopt a Great Dane together.
Vegan Wonton and Egg Roll Wrappers Brands (Where to Buy)
