Originally Posted by After Shock Media

When working with them leave them under a damp paper towel until you use that given wrapper.
Keep leftover wrappers tightly sealed, wrap in plastic wrap and then into ziplock bag. Freeze or keep in fridge if you will use soon.
Use minimal amounts of water and pressure to seal, egg whites if your real anal, need a super strong seal, or are planing on making them look shiny when baked anyways.

Oh they make great ravioli skins too.
You can also over make any item to use up all the wrappers and then freeze spares on a cookie tray, then after frozen take off tray and put into a large zip lock bag.

PS biggest issue I had early on when using them. Do not overstuff. They really do not need much filling, even for eggrolls.