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liuzhou

liuzhou

55 minutes ago, Kim Shook said:

I’m sure there is an official difference, but I use egg roll and wonton wrappers as “pasta” when making ravioli or cannelloni or lasagna.  Delicious and more tender than any pasta I’ve ever tried.

 

Yes, I regularly use Italian pasta in Chinese preparations and Chinese noodles etc in Western dishes, more or less at random. I also always use wonton wrappers for ravioli. Also, at least one of my dictionaries defines 馄饨 (hún tún  in Mandarin; wonton is Cantonese) as "Chinese ravioli".

liuzhou

liuzhou

35 minutes ago, Kim Shook said:

I’m sure there is an official difference, but I use egg roll and wonton wrappers as “pasta” when making ravioli or cannelloni or lasagna.  Delicious and more tender than any pasta I’ve ever tried.

 

Yes, I regularly use Italian pasta in Chinese preparations and Chinese noodles etc in Western dishes, more or less at tandom. I also always use wonton wrappers for ravioli. Also, at least one of my dictionaries defines 馄饨 (hún tún  in Mandarin; wonton is Cantonese) as "Chinese ravioli".

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