I usually get the round because it pleats better as well as prefer the white ones rather than the yellow ones as they seem to be thinner. The Northern style is a little bit thicker than the Shanghai style as it is better suited for Sheng Jian bad which contains broth so that when. you bite into the dumpling, the broth oozes out!
生煎包 “sheng jian bao” (A Meatball+Broth Bun) pan-fried in a wide pan, golden-crispy bottom. Southern Yangtze style. Commonly referred to as “Shanghai-style” dumplings. T;/p"
For spring rolls, I do not use these products . My preference as I had explained before in answer to you on Jan 2019, if you remember is the Simex individually separated wrappers. THERE ARE 2 KINDS OF SIMEX LUMPIA WRAPPER. THE INDIVIDUALLY SEPARATED ONES HAS A PARCHMENT PAPER BETWEEN EACH SHEET WHICH WOULD SAVE YOU AT LEAST AN HOUR TO SEPARATE PER BOX. I used this for spring rolls, be it fresh as most Chinese prefer, or pan fried. I also like it for a dessert called Turon esp if the plantains are ripe and split longitudionally and adding coconut string between the plantan, then pan fried.
https://www.heb.com/product-detail/simex-individually-lumpia-wrapper/1893571
