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Non-ravioli use for egg roll wrappers

I had a good amount of store-bought egg roll wrappers left from the other night, and wanted to use them, but I don't like ravioli made with them or wonton wrappers, so had to come up with something else.

I ended up mixing up diced ham, ricotta, neufchatel cheese, peas, duxelles, a splash of white wine and herbest de provence. I put a spoonful onto each wrapper and rolled them up, canelloni-style. Then, I made up a quick bechamel with a splash of sherry and poured it over the top. I covered it with foil and baked for 20 minutes, removed the foil, grated some parm over the top, and finished until it browned a bit.

It turned out surprisingly well. The husband even commented that it would be good to make for my mother (a rare thing, as she is picky). Thought I'd share for anyone who finds themselves with a half package of wrappers to use up.

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  1. That actually sounds great and very easy. Did you blanch the wrappers in boiling water before stuffing them or just fill them as is?

    If you like Indian cuisine, they also make a good wrapper for samosas. The potato and pea kind are very easy to make. Here's the recipe I use: http://www.whats4eats.com/recipes/sam...

    2 Replies
    1. re: esstrink

      I didn't blanch them, just made enough bechamel that there would be plenty of liquid.

      Samosas are a great idea. That would work better for the texture than a ravioli, too.

      1. re: katecm

        i just watched a new episode of "Tyler's Ultimate" where he prepared his ultimate Indian feast, and he made samosas from scratch. the process was so simple that it think it's worth taking a few extra minutes to make the dough if you want them to be authentic.

    2. samosas!!! you can make little crispy mini-samosas with them. they are so good. just look up some samosa recipes for the filling, wrap some up in the egg roll wrappers and deep fry.

      oops- didn't see that someone had already suggested this.

      1 Reply
      1. re: arifa

        I have cut in half, fried crispy then drizzled with chocolate and carmel topped with chopped nuts.

      2. you can also bake or deep-fry them (either whole or cut into strips), and use as a garnish or snack - just season accordingly with salt & other spices for savory applications, or with confectioner's sugar, honey, cinnamon, etc for sweet.

        1 Reply
        1. re: goodhealthgourmet

          Yes! salted, baked strips make good dip vehicles, esp with the superbowl around the corner, or I like them in salads too, to add some crunch.

        2. Individual lasagne, along the idea of what you did. CI did manicotti with lasagna noodles but I think the eggroll wrappers that you did sound even better. Thanks for the idea.

          1. mini sweet (or savoury) cups:
            trim to square size (use leftovers as noodles)
            heat oven to 350F
            spray mini muffin with oil
            line each muffin hole with won ton
            spray again
            sprinkle sugar (or spices) on top
            bake 3-4 minutes if refilling to bake again (ie custard), 1-2 minutes longer if filling with cold item

            Let dry and store in air tight container until further use

            1. Roll 1/2 a banana inside a wonton wrapper and fry in hot peanut oil. Drain on paper towel and serve with Nutella spread and your favorite jam...next time you're looking for a quick recipe for egg roll wrappers try this one. If you enjoy bananas, this is a winner!

              1. Sausage Won Ton Cups or Quesadilla’s

                Large Egg Roll Wrappers (cut in 9’s for mini muffin tins)
                1 lb hot sausage –loose or take out of casing (poultry is less fatty)
                1 ½ cups shredded sharp cheddar
                1 ½ cups Monterey Jack Cheese
                1 cup Hidden Valley Ranch Original bottle dressing
                1 cup chopped olives
                ½ cup chopped green or red bell pepper
                1 tsp garlic

                Shape the wrappers in the muffin tins and bake for 5-6 minutes at 350 degrees.

                Cook sausage, pepper and garlic breaking up the sausage into crumbles as it cooks. Drain grease and mix remaining ingredients.

                Put cooked wrappers on cookie sheets and fill with mixture. Bake 5 more minutes at 350 degrees or until cheese melts.

                For Quesadilla’s put the filling on half of a tortilla and fold the other half over. Press the filling to within ¼ inch of the edge. Cook on grill or in a non-stick pan over medium low heat.

                1. What I do with leftover wonton wrappers. Put a piece of jalapeno (fresh or canned) and a dollup of peanut butter in the wrapper. Seal and deep fry. Not healthy, but stupid, crazy good. I'm now "famous" for these when we go camping with a group. Note, a cold beer may be necessary depending on the heat in your jalapenos!

                  3 Replies
                  1. re: motomom

                    Would this work with cashew butter? It seems like something strange enough to try (and pack) when we start camping again in March.

                    1. re: Caralien

                      i don't see why not...and i'll bet the cashew butter would be fantastic mixed with a little garam masala.

                  2. I picked up some wrappers for these:

                    http://steamykitchen.com/blog/2007/04... and http://www.kraftfoods.com/kf/recipes/...

                    the other recipe ideas in this thread look interesting too! Thanks all!

                    1. Much along the suggestions of Fried Sliced Wontons, you could also cut them into strips, spread out on a baking sheet, then sprinkle them with cinnamon sugar

                      Make mini spanakopital graignes

                      3 Replies
                      1. re: Emme

                        Emme, you lost me on this one...what's a graigne?

                        1. re: goodhealthgourmet

                          oh good lord, um yeah, that was supposed to say triangles?

                          1. re: Emme

                            LOL. got it. now *that* makes more sense :)

                        1. I used them like lasagna noodles and it was lovely -- they're very delicate so it makes the lasagna feel quite light.

                          Of course, my favorite thing to do with them is deep fry them and sprinkle with cinnamon sugar. ;)

                          1. I made these silly little pizza pockets with my leftovers. We ate them while watching 16 Candles, which my husband had never seen. Anyway, not as much thought involved as you- just pepperoni, a hunk of mozzarella, garlic powder, black pepper, moisten the tops so the parm would stick (more pepper here) and baked at 400 until they looked done. Let them cool a while or you'll get pizza burn.

                            1. Maybe it's just me, but I can't imagine using egg roll wrappers to make ravioli. Lumpia on the other hand...

                              1 pound fresh ground pork shoulder/Boston butt
                              3 garlic cloves
                              ½ Spanish onion, minced
                              ¼ cabbage head, shredded
                              1 t. kosher salt
                              ½ t. green pepper, freshly cracked
                              ¼ C. oil

                              Mix everything together except the water and oil.

                              Spread a small amount of the filling across the wrapper (think taquito) roll it up, dip a finger in the water and wet he edge of the wrapper before rolling it closed. They should be ¾” in diameter, think ¢5 coin.

                              Pan fry over medium-high heat until golden brown and crisp, remove to cooling rack over a baking sheet to drain.

                              4 Replies
                              1. re: Demented

                                Well this thread is getting out of hand! I had the wrappers for lumpia in the first place, and was just sharing my little use for the rest, since I didn't feel like ravioli, won tons, desserts, quiche cups, etc....! Looks like we've come full circle.

                                1. re: katecm

                                  The only other thing I might try would be pot stickers or some other type of asian dumpling.

                                  Having been around for a very short time, it occurs to me that nearly every thread gets out of hand.

                                  Like the post “Garlic press – am I doing something wrong” that's become a discussion of how to prep garlic and completely off topic.

                                  p.s. I didn't read in your OP that they where purchased for making lumpia, only a request for uses other than ravioli.

                                  1. re: Demented

                                    Actually, it wasn't even a request! I was just sharing my own use that one time. There are so many threads on this - and you're right, it's really funny to see how things evolve. It's like a Simpson's episode - it never ends up the way you think it will in the beginning.

                                    1. re: katecm

                                      I sit corrected, it wasn’t a request.

                                      I like the Simpson's analogy.

                              2. I use them up by making "chips". I cut them into triangles, brush with sesame oil, sprinkle white and black sesames on and bake them until crisp. The are very light and healthy tasting.

                                1. I find the egg roll size sheets will fit side by side in a 9X13 pan. I use them as no-bake lasagna noodles. Confession: I made a pan of spinach, portabello and garlic lasagna with all sorts of cheeses (ricotta, asiago, mozzarella, romano, parmesean) recently, and within about 4 days I devoured the whole damn thing myself over several lunches and dinners. Not so great for new years resolutions, but great for my wallet. You could use any sort of fillings or sauces of course, I just baked at 350 until the cheese on top was nicely browned (~30 min).