Can I use thicker pastry dough in place of fillo / wonton wrappers / lumpia wrappers?
Phyllo dough, in particular, comes in several thicknesses, from the thinnest which is used for baklava up to horiatiko (country) style which is used for rustic pies. You can substitute, but there is definitely a noticeable difference and I think you'll appreciate why a good traditional recipe calls for a specific type. Saveur has a nice reference chart.

Also, keep in mind that although phyllo is very thin and tends to tear, in many cases a small amount of tearing is no problem. You are making multiple layers and any small imperfections will disappear. Just be sure to keep the pieces you aren't currently working with covered so they don't dry out too fast.

For wonton wrappers, they are also often available in at least two thicknesses in good Asian groceries. Again, there are traditional uses for each. When using them in a non-traditional context such as ravioli, you'll have to decide for yourself which you prefer.