Lumpia wrappers are the delicate, tissue-thin sheets used to make Filipino spring rolls, and they fry up shatteringly crisp when made fresh. This recipe produces wrappers that are sturdy enough to hold a savory filling yet thin enough to turn golden and flaky in hot oil. Making them at home takes a little practice, but the texture and flavor are far superior to store-bought versions.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 large egg (about 50 g)
- 1/2 teaspoon (3 g) fine salt
- 1 1/4 cups (300 ml) water, at room temperature
- 1 tablespoon (15 ml) vegetable oil, plus more for brushing
Instructions
- In a large mixing bowl, whisk together the flour and salt. Make a well in the center and add the egg, water, and 1 tablespoon of oil.
- Whisk vigorously until the batter is completely smooth and free of lumps. It should have the consistency of heavy cream—thin enough to spread easily but not watery. If it seems too thick, add a tablespoon more water; if too thin, add a teaspoon of flour.
- Cover the bowl with a damp cloth and let the batter rest for 30 minutes at room temperature. This relaxes the gluten and makes the wrappers less likely to tear.
- Heat a non-stick skillet or crepe pan over medium-low heat. You want it hot enough that a drop of batter sizzles gently, but not so hot that it browns quickly.
- Lightly brush the pan with a thin layer of oil. Pour about 2 tablespoons (30 ml) of batter into the center of the pan, then quickly tilt and swirl the pan to spread the batter into a very thin, even circle about 8 inches (20 cm) in diameter. Work quickly—the batter will set fast.
- Cook for 45 to 60 seconds, until the edges start to lift and the wrapper looks dry on top. Do not flip. The wrapper should be pale and pliable, not browned.
- Carefully peel the wrapper off the pan using a spatula or your fingers, and transfer it to a plate. Repeat with the remaining batter, stacking the wrappers with a sheet of parchment paper between each one to prevent sticking.
- Use the wrappers immediately, or cover with a damp towel to keep them from drying out while you work.
Tips
- Consistency is key: The batter should be thin enough to coat the pan lightly. If it’s too thick, the wrappers will be doughy and heavy; if too thin, they’ll tear.
- Use a non-stick pan: A good non-stick skillet or a well-seasoned crepe pan makes lifting the wrappers much easier. Avoid using a pan that tends to stick, as you’ll end up with torn sheets.
- Don’t brown the wrappers: The wrappers should remain pale and soft when cooked. If they brown, they’ll become brittle and crack when you roll them.
- Keep them moist: Cover the stack of wrappers with a damp (not wet) kitchen towel while you cook and while you assemble the lumpia. This prevents them from drying out and becoming brittle.
Serving Suggestions
These wrappers are perfect for making lumpiang Shanghai (the classic Filipino fried spring roll with ground pork and vegetables). Fill them with your favorite mixture, roll tightly, and fry until golden. Serve with sweet chili sauce or a vinegar dipping sauce. They can also be used for fresh spring rolls—just skip the frying and serve them with a peanut or hoisin dip.
Variations
- Gluten-free: Substitute the all-purpose flour with a 1-to-1 gluten-free flour blend that contains xanthan gum. The wrappers will be slightly more delicate, so handle them gently.
- Eggless: For a vegan version, omit the egg and increase the water to 1 1/2 cups (360 ml). The wrappers will be a bit less tender but still workable.
- Herb-infused: Add a pinch of turmeric or a few drops of annatto oil to the batter for a golden color and subtle flavor.
Storage and Reheating
Fresh wrappers can be stored in the refrigerator, tightly wrapped in plastic wrap, for up to 2 days. To freeze, stack the wrappers with parchment paper between each one, place them in a zip-top bag, and freeze for up to 1 month. Thaw them in the refrigerator overnight before using. To reheat (if needed), steam them briefly over simmering water for 1–2 minutes to restore pliability, or microwave them covered with a damp paper towel for 10–15 seconds.
Frequently Asked Questions
Why are my wrappers tearing? The batter may be too thin, or the pan might be too hot. Ensure the batter has the consistency of heavy cream, and cook over medium-low heat so the wrapper sets gently. Also, let the batter rest for the full 30 minutes—this helps the gluten relax and makes the wrappers more pliable.
Can I use this recipe for egg rolls? Yes, these wrappers work for any type of fried spring roll or egg roll. They are thinner than typical egg roll wrappers, so they’ll fry up crispier and lighter. Just be sure to roll them tightly and seal the edges with a little water or egg wash.
Do I need to flip the wrapper while cooking? No, you only cook one side. The residual heat and the brief time on the pan are enough to set the wrapper. Flipping can make it dry out and become brittle.
How do I keep the wrappers from sticking to each other? Place a piece of parchment paper between each wrapper as you stack them. If you’re using them right away, you can also dust them lightly with cornstarch, but parchment is simpler.
Can I make the batter ahead of time? Yes, you can prepare the batter up to 24 hours in advance and keep it covered in the refrigerator. Let it come to room temperature and whisk well before using. The resting time will actually improve the texture.
What oil is best for frying lumpia? Use a neutral oil with a high smoke point, such as canola, peanut, or vegetable oil. Heat it to 350–375°F (175–190°C) for best results—too low and the lumpia absorb oil, too high and they brown too quickly.
Related
- How to Make Shawarma at Home Step by Step
- Cajun Hurricane Cocktail: Big, Bold, and Easy
- Pat O’Brien’s Hurricane Cocktail Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).