food wrappers best for baking

[divya]

substitution- from frying to baking

which ones will turn out best with a ground meat filling (taste wise and texture wise)
egg roll/wonton/dumpling wrappers

looking for the non chewy/crispy texture

your tips -much appreciated

[divya]

thank you all people who replied.
Actually I was thinking a non fried version of the 'Indian samosa', hence the wrappers in question.

[weezycom]

I'd say no to all three of those choices and go with phyllo instead. By going to baking rather than frying, you're going to get the crispness from the very thin sheets. The other alternative would be to roll your filling in a panko or crushed cornflake crust and mist or brush lightly with a little oil and bake for a crunchy outer layer.

[greygarious]

I agree on the phyllo. If you want to reduce calories, rather than brushing the sheets with oil or melted butter, give them a light spritz with regular or butter-flavored Pam, and use melted butter only on the outside once the pieces are formed.

Lay out 3 or 4 stacked, sprayed sheets, and slice into crosswise strips the width of the perpendicular sides of the size triangle shape you want to wind up with. Put a dollop of filling at the side on one end, and fold the other corner over to meet the side of the strip that the filling is on, forming a triangle. Then continue folding from corner to side, like folding an American flag. Place raw end down on a baking sheet and brush with melted butter, then bake.

[karykat]

If you are wanting to make the wrappers lighter, I think I've seen egg white used between phyllo layers, along with seeds like sesame or poppy seeds or dried bread crumbs. (Maybe the seeds help create spacers in the layers.) I'm not sure where I've seen that recipe. Featured in a magazine some time ago.

But here is a recipe that uses a mix of beaten egg white and olive oil:
http://www.eatingwell.com/recipes/spinach_feta_rolls.html

Here are more on the oil and egg white mix:

http://www.cs.cmu.edu/~mjw/recipes/pi...

According to some information from Eating Well magazine quoted in the above, the egg whites keep the phyllo leaves crisp and the olive oil helps keep the individual leaves separate.

And some more ideas for egg white and olive oil mixtures here: