What's bravery got to do with it. It's not like using the rice-paper spring roll skins. Now that's a job of work. But the regular wheat won tons and egg roll wrappers are easy to use.

The trick is to not take a lot of them out of the package at once, because they'll dry up if you do. When making things like goyoza, I work six up. Ditto if I use won tons to make ravioli.

For egg rolls, i work one at a time. The secret there is learning how to fold them. It's not hard, and the learning curve is fast.

Give 'em a try, Cathy. You'll be glad you did, because they are among the greatest kitchen aids going.

Thanks for the pep talk coach, I will def. follow your guidelines and give 'em a shot! I don't feel like I will mess them up too bad:o and hey ya never know I may just master it after only a try or two, I am after all a pretty fair cook;)

You can't mess up Cathy. The good thing about using the wrappers for making wontons or egg rolls, Even the mistakes still taste great.

Amen to that, IC!

Cathy, the only thing to worry about is overfilling---the commonest mistake made by beginners. If the filling isn't completely enclosed by the wrappers then you're using too much.

Wow some really great tips! Thanks ya' all!