Most egg rolls are wrapped in wheat-based egg roll wrappers—thin, square sheets made from wheat flour and water. Some varieties may include egg, while others are plant-based. You’ll also see other wrapper types on this page that work for different styles and diets.

• Egg roll wrappers: Thicker wheat sheets that fry up crisp and bubbly.
• Wonton wrappers: Smaller, thinner wheat sheets for mini rolls or wontons.
• Spring roll pastry: Thin wheat sheets for a lighter, shattery crunch.
• Rice paper wrappers: Dry, translucent sheets for fresh rolls; can be pan-fried with care.

Check product descriptions for ingredients and choose pickup or delivery for easy shopping.

You’ll see a few common names when you shop, and the best fit depends on the recipe you have in mind.

• Egg roll wrappers / egg roll skins: Square, wheat-based sheets for classic American-style egg rolls.
• Wonton wrappers / wonton skins: Smaller, thinner wheat sheets; great for wontons or bite-size rolls.
• Spring roll wrappers / spring roll pastry: Thin wheat sheets that fry up extra delicate.
• Rice paper wrappers: Dry, rice-based rounds for fresh (uncooked) spring rolls and other uses.

Search the page for “wrappers,” then filter by type and size. Pickup and delivery options are available in many areas.

Egg roll wrappers are versatile, so you can go classic or try something new. Aim for balanced flavors and keep moisture in check for a crisp finish.

• Veggies: Shredded cabbage, carrots, bell peppers, mushrooms, or bean sprouts. Lightly salt or sauté and drain to reduce excess moisture.
• Proteins: Cooked pork, chicken, shrimp, or crumbled tofu. Season and cool before wrapping.
• Aromatics & sauces: Garlic, ginger, green onions, plus soy sauce or chili sauce for flavor.
• Fun twists: Buffalo chicken, pizza-style, or a sweet version with banana and a sprinkle of cinnamon sugar.

Don’t overfill, and seal edges with a bit of water for a tidy roll.

They’re made and used a bit differently, which affects texture and cooking methods.

• Egg roll wrappers (wheat): Thicker and sturdy; fry up with a bubbly, crunchy exterior. Good for heartier fillings.
• Spring roll pastry (wheat): Thinner and more delicate; yield a lighter, shattery crunch when fried.
• Rice paper wrappers (rice-based): Dry, translucent rounds softened in water for fresh rolls. They can be pan-fried or air-fried carefully for a different crisp, but handle gently.

Choose based on the texture you want and the cooking method you prefer. Check each product’s description and reviews, then select pickup or delivery to get what you need.

Storage depends on the wrapper type. Keeping air out and managing moisture can help maintain quality, but always follow the package guidance first.

• Refrigerated wheat-based wrappers (egg roll/wonton): Reseal tightly (wrap the stack, then place in a zip-top bag or airtight container) and refrigerate. Use within the timeframe on the package. For longer storage, freeze with parchment between sheets in an airtight bag; thaw in the fridge before using.
• Dry rice paper wrappers: Keep completely dry. Reseal the package or transfer to an airtight container and store in a cool, low-humidity pantry.

If wrappers seem dry at use time, a slightly damp towel during wrapping can help with handling.