Most store-bought egg roll wrappers are made from a simple wheat-based dough—typically flour, water, and a pinch of salt, sometimes with a little oil for flexibility. Recipes and formulas vary by brand, so checking the ingredient list is a good idea if you have preferences or dietary needs.

• Wheat-based sheets are sturdy for filling and cooking.
• They’re designed for pan-frying, deep-frying, or baking, depending on your recipe.
• Rice paper wrappers are a different product, often used for fresh rolls.
• For best results, follow the handling and cooking tips on the package you purchase.

You can shop egg roll wrappers on Walmart.com for Pickup or Delivery, or find them in many Walmart stores (availability may vary by location). If you’re shopping in person, store placement can differ by store.

• Check the refrigerated case near produce, deli items, or tofu.
• Some stores stock them in the freezer; rice paper may be in the international foods aisle.
• Use the Walmart app to search a store, confirm availability, and view aisle details when available.
• If chilled or frozen, keep wrappers cold during your trip home for best quality.

If a specific style isn’t on the shelf, online ordering can be a convenient alternative.

They differ in ingredients, thickness, and prep method, which affects texture and use.

• Egg roll wrappers: Wheat-based and thicker, with a supple feel. They hold heavier fillings and can crisp when fried or baked.
• Rice paper spring roll wrappers: Rice-based, thin, and translucent. They’re softened in warm water and used for fresh rolls or light frying.
• Handling: Egg roll sheets usually seal with water or a flour-and-water “slurry.” Rice paper needs a quick dip to soften and careful handling to prevent tearing.

Choosing one over the other depends on your recipe and desired texture. Always follow the directions on the specific package you purchase.

It’s possible to make a simple wheat-flour wrapper at home, though thickness and texture can vary. Here’s a basic approach you can adapt:

1. Mix all-purpose flour, a pinch of salt, and warm water into a smooth, soft dough; rest 20–30 minutes.
2. Divide and roll each piece very thin on a lightly floured surface.
3. Lightly cook each sheet on an ungreased skillet for a few seconds per side—just until set, not browned.
4. Cool completely and stack with parchment between sheets. Cover to prevent drying.

These steps can help you get usable wrappers, but results vary by flour and technique. Use caution with hot pans and follow your recipe’s cooking method.

Proper storage can help maintain pliability and reduce tearing. Packaging varies, so check any instructions on your specific product.

• Refrigerate: For opened packs, wrap the stack in plastic or place in an airtight container. A lightly damp paper towel over the top sheet can help prevent drying.
• Freeze: Many wrappers can be frozen. Separate sheets with parchment, seal in a freezer bag, and press out air. Thaw in the refrigerator before use.
• During prep: Keep unused sheets covered with a slightly damp towel to stay flexible.

Use by the date on the package when provided, and handle gently to keep edges from cracking.