How can I store wonton wrappers in the freezer? I have found that authentic frozen egg roll wrappers from an Asian food store work well for canneloni and ravioli. Just thaw, fill, and roll. You can cut them to any desired length. Also, frozen wonton wrappers work exceptionally well for ravioli. While I haven't tried it yet the wonton wrappers should be ideal for tortellini/tortelloni.

But I don't always have these on hand and the nearest place I can get them is about 30 miles away. I have tried buying extra and keeping them frozen but they seem to get freezer burned quickly, with the edges being too dry and brittle to use.

I'm wondering if anyone has any tips on how to keep them better. Or does anyone have any other alternatives that would be as easy to use?
I happen to have watched a TV show the other day about this very problem and they suggested making a big batch of whatever filling or fillings you are thinking of using (presently or in the future) and go ahead and make them all up and freeze them ready to cook.  They were making several kinds of ravioli that day.  They made them all up and placed them on cookie sheets to freeze and then placed them in ZipLock bags and they had a nice supply to pull out of the freezer whenever they were ready to cook them.  They didn't have a problem with brittle wontons once they were filled.  They used beaten egg to seal the edges so the filling wouldn't ooze out.  You can use this same method for any shape or filling....doesn't have to be ravioli, of course.