Aren't wanton wrappers different from the wrappers they use with potstickers? That's what I heard...what's difference though?

The dough used for wontons and eggrolls are made of dough made from (wheat) flour, water, eggs and salt (wonton wrappers are only about 1/4 of the size of egg roll wrappers); springrolls are made with rice paper; potstickers are made with egg rolls or gyoza skins/rolls (wheat flour, eggs, starch, salt) - (wonton skins are thicker) lumpia - which are similar to spring rolls - are made with egg roll wrappers or wonton skins if you cannot find lumpia skins (a thin "skin" made of flour or cornstarch, eggs and water) -

and when thoroughly confused - USE LETTUCE LEAVES!

SERIOUSLY - it's all in the shape, thickness, etc. - they are very close in cooking - some (deep) fry better than others resulting in a crisper item - some "sog" when fried - but usually they are all basically interchangable

So, it not a big difference.
When I'm also feeling lazy, I'll also use the wontons wrappers or springrolls.