Kitchen tool
Dumpling and spring roll planner
How many to make, how many wrappers to buy and how much filling you need, for any number of people.
Served as
Choose what you are making and how many people.
How many per person
| Food | Starter | Main meal | Party food, with other dishes | Filling in each one |
|---|---|---|---|---|
| Fresh rice paper rolls | 2 | 4 | 2 | 15 g prawns or tofu and 8 g dried rice vermicelli |
| Fried spring rolls | 2 | 4 | 2 | 30 g (about 2 tablespoons) |
| Gyoza (pan fried) | 5 | 10 | 3 | 15 g (a heaped teaspoon) |
| Steamed or boiled dumplings | 5 | 12 | 3 | 15 g (a heaped teaspoon) |
| Wontons | 6 | 10 | 4 | 8 g (a level teaspoon) |
Wrappers, cooking and freezing
| Food | Wrapper | How to cook | Can you freeze them? |
|---|---|---|---|
| Fresh rice paper rolls | Round rice paper, about 22 cm across. | No cooking. Dip each sheet in warm water for a few seconds only, then fill and roll. It keeps softening as you work. | No. Make them on the day, up to a few hours ahead, under a damp cloth. |
| Fried spring rolls | Spring roll pastry, from the freezer. | Fry in batches at 170C for 3 to 4 minutes, until golden. Or brush with oil and bake at 200C for 15 to 20 minutes, turning halfway. | Yes. Freeze them rolled but not cooked, then fry from frozen and add a minute or two. |
| Gyoza (pan fried) | Round gyoza wrappers, the thin kind. | Fry flat side down for 2 minutes, add about 100 ml water per pan, cover and steam for 5 minutes, then take the lid off so the base crisps again. | Yes. Freeze them on a tray, not touching, then bag them. Cook from frozen and add a minute or two to the steaming. |
| Steamed or boiled dumplings | Round dumpling wrappers, a little thicker than gyoza wrappers. | Steam for 6 to 8 minutes, or boil for a few minutes, until the wrapper looks see-through and the filling is cooked through. | Yes. Freeze them on a tray first, then bag them. From frozen, boil for 6 to 8 minutes or steam for 8 to 10. |
| Wontons | Square wonton wrappers. | Boil in plenty of water for about 4 minutes, until they float and the filling is cooked through. Serve in hot stock. | Yes. Freeze them on a tray first, then bag them. Cook from frozen and add a minute or two. |
Tips for rolling and folding
- Buy a few spare wrappers. Some always tear, and the planner adds the spares for you.
- Keep the wrappers you are not using under a damp cloth. They dry out and crack fast.
- Do not overfill. Too much filling makes the wrapper split when you cook it.
- Cool and drain any cooked filling before you roll. Warm, wet filling makes the wrapper soggy.
- Making a big batch? Gyoza, dumplings, wontons and fried spring rolls all freeze well before cooking. Rice paper rolls do not.
Where to buy the wrappers: dumpling and wonton wrappers and rice paper wrappers. For steaming, see our bamboo steamer guide. For fried rolls, see how to roll and seal spring rolls.
The filling sizes, cooking times and freezing tips come from our own recipes. The number per person is a normal portion. If your guests are big eaters, or there is nothing else on the table, make a few more.