Egg roll wrappers and pasta share some similarities that make egg roll wrappers a possible substitute for pasta in some dishes. However, there are also important differences between the two that need to be considered. Looking at the ingredients, texture, intended uses, and effects of cooking and sauces for each can help determine if and when egg roll wrappers can successfully stand in for pasta.
The Main Ingredients in Egg Roll Wrappers vs Pasta
The primary ingredients in many fresh pasta doughs are flour, eggs, and water or oil. Dried pastas mainly contain just semolina or durum wheat flour and water. Egg roll wrappers typically contain wheat flour, water, eggs, salt, and possibly small amounts of other ingredients like sesame oil for flavor.
So egg roll wrappers and pasta doughs both rely heavily on flour and eggs as main ingredients. This shared base provides some compatibility in terms of texture and how the wrappers cook and combine with other ingredients. But pasta dough contains a higher ratio of eggs to flour compared to egg roll wrappers. Fresh pasta dough is about 30% eggs by weight, while egg roll wrapper dough has only around 10% eggs.
Main Ingredients:
| Ingredient | Fresh Pasta Dough | Egg Roll Wrappers |
|---|---|---|
| Flour | 70% | 90% |
| Eggs | 30% | 10% |
| Water | As needed | As needed |
The extra eggs help fresh pasta dough develop a tender, silky texture and rich yellow color. The lower egg content in egg roll wrappers means the texture will be more like a soft, pliable cracker rather than silky pasta. The color is also pale rather than deep yellow.
Texture and Thickness Differences
The texture of pasta can vary widely depending on the type. Fresh pasta has a very soft, tender texture while dried pastas are firmer. Egg roll wrappers have a texture like a soft, thin cracker that becomes a bit chewy when cooked.
In terms of thickness, pasta can range from thin angel hair to thick lasagna sheets. Most pasta is between 1-3 mm thick. Egg roll wrappers are quite thin, usually about 1-2 mm thick before cooking so they become light and crispy.
Thickness Comparison:
| Pasta/Wrapper Type | Thickness Range |
|---|---|
| Angel hair pasta | 1 mm |
| Lasagna sheets | 2-3 mm |
| Fettuccine | 1.5-2 mm |
| Egg roll wrappers | 1-2 mm |
The thinness of egg roll wrappers means they do not have quite the same hearty, rich mouthfeel of many pastas. But they can mimic thinner pastas like angel hair.
Intended Uses
Pasta is obviously meant to be boiled in water and served as a main dish or side. The texture is designed to be pleasantly chewy and hold sauces. Egg roll wrappers are created to be wrapped around fillings and then fried or baked resulting in a crispy, delicate wrapper.
So the intended cooking methods and uses are quite different. Boiling egg roll wrappers will make them mushy and they will fall apart when used in pasta dishes without modifications. That said, with some creative preparation methods, it is possible to enjoy egg roll wrappers in pasta-like dishes.
Effects of Cooking and Sauce
Boiling is an ideal cooking method for pasta, as the starch released helps the pasta retain its shape and absorb sauces. Egg roll wrappers will turn soft and mushy when boiled or even simmered in sauce for too long. They lack the protein matrix found in pasta dough that keeps pasta firmer when cooked.
However, cooking methods like pan frying or very brief simmering can work. The key is to just cook egg roll wrappers until they are warmed through and pliable but not let them become saturated with liquid that will make them fall apart.
Thick, starchy sauces like a vodka sauce or carbonara will not cling well to egg roll wrappers. Light sauces or just a drizzle of olive oil and herbs are better suited to their delicate texture.
Cooking Methods Comparison:
| Cooking Method | Pasta | Egg Roll Wrappers |
|---|---|---|
| Boiling | Ideal method | Makes wrappers mushy |
| Simmering in sauce | Works well | Can make wrappers mushy if too long |
| Pan frying | Not ideal | Better method to keep wrappers from getting mushy |
Conclusion
Egg roll wrappers and pasta share some common ingredients, but have different textures, uses, and interactions with cooking and sauces. For the best results substituting egg roll wrappers for pasta:
- Use very thin pasta shapes as a guide, not thicker noodles
- Pan fry or only briefly simmer wrappers to avoid mushiness
- Keep sauces light rather than heavy, creamy sauces
- Expect wrappers to be delicate rather than having an al dente pasta texture
- Add other ingredients for more texture and flavor
With the right dish design and preparation, egg roll wrappers can stand in for pasta in a pinch. But they will produce a very different, lighter and more delicate texture compared to traditional pasta.
Tips for Using Egg Roll Wrappers for Pasta:
| Tip | Details |
|---|---|
| Pick thin pasta shapes to mimic | Such as angel hair, capellini, or thin rice noodles |
| Pan fry or stir fry wrappers | Quick cooking without boiling |
| Use light sauces | Avoid heavy cream or cheese sauces |
| Include extra ingredients | Like pan fried veggies and proteins for texture |
| Don’t overcook | Just until warmed through and pliable |
Example Dishes Using Egg Roll Wrappers for Pasta
1. Simple Garlic Egg Roll Wrapper Noodles
Ingredients:
- Egg roll wrappers
- Olive oil
- Garlic
- Fresh herbs like parsley or basil
- Parmesan cheese
- Lemon juice
- Salt and pepper
Instructions:
- Cut egg roll wrappers into 1/4 inch wide strips to mimic thin noodles.
- Heat olive oil in a skillet over medium high heat. Add garlic and cook briefly until fragrant.
- Add egg roll wrapper noodles and pan fry for 1-2 minutes, stirring frequently, until just warmed through and slightly browned in spots.
- Remove from heat. Toss with fresh herbs, parmesan, lemon juice, salt, and pepper.
- Serve warm.
2. Egg Roll Wrapper Stir Fry
Ingredients:
- Egg roll wrappers
- Vegetable oil
- Mixed stir fry vegetables like bell peppers, broccoli, carrots, etc.
- Soy sauce
- Sesame oil
- Fresh ginger
- Garlic
- Protein like shrimp, chicken, or tofu (optional)
Instructions:
- Cut egg roll wrappers into 1-2 inch sized squares or rectangles.
- Prepare stir fry vegetables and protein.
- Heat a wok or large skillet over high heat. Add a teaspoon of vegetable oil and stir fry vegetables for 1-2 minutes.
- Move vegetables to the side. Add a bit more oil and add egg roll wrapper pieces. Stir fry for 1 minute until just lightly browned.
- Add garlic and ginger and stir fry 30 seconds.
- Return vegetables and protein to pan and add soy sauce and sesame oil. Toss everything together until egg roll wrappers are warmed through.
- Serve stir fry warm.
Precautions for Replacing Pasta with Egg Roll Wrappers
While egg roll wrappers offer an intriguing substitute for pasta in some dishes, there are a few precautions to keep in mind:
- People with wheat allergies or sensitivities should avoid both pasta and egg roll wrappers, as they both contain wheat.
- The different protein and starch structures mean egg roll wrappers may not provide the same satisfaction of pasta for those craving traditional textures and mouthfeel.
- Dishes using egg roll wrappers instead of pasta likely will require more added ingredients and flavors to balance out the very delicate wrappers.
- Egg roll wrappers torn or cut into noodle shapes lack the sturdiness to hold together in soups or cold pasta salads.
- Recipes will need alterations from their original version to suit the different qualities of egg roll wrapper “noodles.”
Being aware of these challenges can help cooks decide if using egg roll wrappers makes sense for a particular pasta dish they want to recreate or will require too many adjustments to the recipe.
Nutrition Comparison
Both pasta and egg roll wrappers can fit into a healthy diet in moderation. Here is a general nutrition comparison of the two:
Basic Nutrition Facts per 100g:
| Food | Calories | Fat | Carbs | Protein | Fiber |
|---|---|---|---|---|---|
| Pasta (fresh) | 371 | 3.5g | 74.2g | 12.8g | 2.8g |
| Egg roll wrappers | 313 | 2.1g | 63.9g | 8.9g | 1.7g |
As the table shows, fresh pasta and egg roll wrappers have a fairly similar calorie, carb, fat, and protein profile when comparing equal weights. They both provide mostly carbohydrates from their wheat flour, with egg roll wrappers being slightly lower in carbs and calories than pasta. Fiber content is also comparable.
The differences come in the sensory qualities and ratios of the macro-nutrients. Pasta has that elastic, toothsome texture high in gluten protein, while egg roll wrappers are softer and lower in protein and fat. Ultimately it depends on personal nutrition needs and preferences which food fits best in one’s diet.
Cost Comparison of Egg Roll Wrappers vs Pasta
On average, fresh pasta is one of the more expensive varieties, typically costing around $3-$5 per pound retail in the grocery store deli. Dried pastas range from $1-$3 per pound depending on the brand and pasta shape.
Egg roll wrappers are usually priced around $1.50-$3 per 8 oz package retail. There are around 20 wrappers per 8 oz package. So per pound, egg roll wrappers cost approximately $3-$6.
This means egg roll wrappers are generally as expensive if not slightly pricier compared to many types of pasta. Buying larger packages of egg roll wrappers from Asian grocery stores can reduce the per pound price somewhat. But the wrappers don’t offer big savings over fresh pasta.
| Product | Typical Price Range |
|---|---|
| Fresh pasta | $3-5 per pound |
| Dried pasta | $1-3 per pound |
| Egg roll wrappers | $3-6 per pound |
Egg roll wrappers could still be useful in a pinch when out of pasta. But purely from a cost perspective, they provide little advantage over just purchasing fresh or dried pasta instead.
Verdict: Viable Substitute in Limited Circumstances
Egg roll wrappers aren’t an exact match or perfect swap for pasta. Their different ingredients, texture, intended uses, and interaction with cooking and sauces mean they won’t mimic the taste or mouthfeel of pasta flawlessly.
However, with the right preparation methods and dish choices, egg roll wrappers can substitute for thinner, delicate pasta types in a pinch. When looking for convenience, versatility, or lower carbs, turning to egg roll wrappers as an alternative to pasta makes sense in limited circumstances.
Being aware of the modifications and limitations needed allows cooks to decide if using egg roll wrappers instead of pasta suits a particular recipe or craving. With smart adjustments, egg roll wrappers can become an alternative “pasta” option.