Vegan Wonton Wrappers

"These buggers are tremendously challenging to find in any retail store, so I figured that it would be most prudent just to do it myself .. I have not attempted this particular recipe just yet, but plan to do so (and then follow up by using them in the "Easy Vegan Ravioli" - Recipe #177428). Should anyone happen to try it out before me, I would love to hear your feedback. **this was found on the Vegweb site, posted by user: "aurorakitten". I have not altered a single detail."
photo by Chef_Laura photo by Chef_Laura
photo by Chef_Laura
photo by Chef floWer photo by Chef floWer
Ready In:




  • Sift together flour and salt in a bowl.
  • Slowly stir in warm water - dough will be very stiff. Knead dough on floured surface till smooth, about 15 minutes. Cover with towel and let stand for 20 minutes.
  • This part takes some elbow grease, be warned. Roll about a half of the dough out, as thin as you can. I'm not that strong so mine stay a little on the thick side. It should make thirty-two 3-inch squares but I'm lucky to get sixteen. Repeat for other half of dough.
  • To store (if there are any leftovers, anyway) just sprinkle with cornstarch and keep in an airtight bag in the fridge or freezer.
  • To make "eggless" or spring rolls just cut bigger squares, 6-8 inches or so.
  • Serves: 8 servings of 4. (total of 32).

Questions & Replies

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  1. Just what I needed! Made these so my son w/egg allergy could have wontons w/the rest of the family & we liked these wonton wrappers better than the store bought kind. My husband had to do the final rolling (some very stiff dough) but it was fun since everyone got a chance to try (3 pre-schoolers in the house) and it turned out perfect! Also easier to wrap the wontons w/this rather than the store bought ;) Thanks for sharing!
  2. Thank you for posting the recipe. It didn't work out for me with these flour to water ratio, but I appreciate the starting point. I tweaked it by adding about 50% more water and 2Tbl of grapeseed oil. They are still challenging to roll out. I pulled a small bit, about the size of a golf ball, and rolled them out one at a time. I filled them and pan fried. They were great!
  3. I wish i could rate it no stars. The dough wouldn't fold easily and spent hours just adding ingredients to make the dough stay put. After frying, the wonton had a bad taste. Never going to use this recipe again.
  4. very good way to make it, I've tried it before with eggs, this is better, it holds it's shape after frying
  5. These are no vegan they have egg in them been seeing a lot of recepies online claiming to be vegan but they have eggs in them.


  1. I used whole wheat flour and added more water until it formed a ball. Did the rest as the recipe called for. Came out great super healthy.
  2. The dough wasn't moist enough to stick so I added 50% (total 3/4 cup) more water and 2tbl of grapeseed oil



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