Lumpia wrappers are the thin, delicate pastry sheets used in Filipino lumpia, the beloved fried spring rolls. Making them at home gives you a fresher, more pliable wrapper than most store-bought versions, and the dough comes together with just flour, water, and salt. This recipe yields wrappers that are sturdy enough to hold a savory filling yet crisp up beautifully when fried.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 cup (240 ml) cold water
- 1 large egg (about 50 g), beaten
- 1 teaspoon (5 g) fine salt
- 1 tablespoon (15 ml) vegetable oil, plus more for the pan
Instructions
- In a large mixing bowl, whisk together the flour and salt. Make a well in the center and add the water, beaten egg, and 1 tablespoon of oil. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for about 8–10 minutes, until smooth and elastic. If the dough feels too sticky, add a little more flour, a teaspoon at a time. If it’s too dry, add water a few drops at a time.
- Cover the dough with a damp kitchen towel and let it rest for 30 minutes. This relaxes the gluten, making the dough easier to roll thin.
- After resting, divide the dough into 12 equal portions. Roll each piece into a ball, then flatten slightly with your palm.
- On a lightly floured surface, roll one portion into a very thin circle, about 8 inches (20 cm) in diameter. The dough should be almost translucent; if it tears, it’s too thick—roll it thinner. Repeat with the remaining portions, keeping the rolled wrappers covered with a damp cloth to prevent drying.
- Heat a non-stick skillet or flat griddle over medium heat. Brush the pan very lightly with oil (or use a paper towel dipped in oil). Place one wrapper in the pan and cook for about 20–30 seconds per side, until it just starts to dry and becomes slightly opaque but does not brown. The wrapper should remain pliable, not crispy.
- Remove the cooked wrapper to a plate and immediately cover with a clean, damp towel. Repeat with the remaining wrappers, stacking them with a sheet of parchment paper between each to prevent sticking.
- Use the wrappers immediately, or let them cool completely before storing.
Tips
- Rolling thin: The key to a good lumpia wrapper is thinness. If the dough springs back while rolling, let it rest for another 10 minutes. Use a rolling pin and rotate the dough frequently to keep it round.
- Keeping moist: Wrappers dry out quickly. Always keep the stack covered with a damp (not wet) cloth while you work. If a wrapper cracks when you try to fold it, it’s too dry—brush it lightly with water.
- Substitutions: For an egg-free version, omit the egg and increase the water to 1 ¼ cups (300 ml). The wrappers will be slightly less tender but still workable. You can also use rice flour for a gluten-free version, but the texture will be more brittle.
- Common mistake: Overcooking the wrappers on the pan makes them crisp and unusable for rolling. They should be just dried, not colored. If your pan is too hot, lower the heat.
Serving Suggestions
Use these wrappers to make classic Filipino lumpia Shanghai (filled with ground pork, carrots, and onions) or fresh lumpia (served with a garlicky peanut sauce). They also work beautifully for Vietnamese-style fresh spring rolls if you skip the cooking step and use them raw—just keep them very moist. For a quick snack, fill with leftover stir-fried vegetables and fry until golden.
Variations
- Whole wheat: Replace half the all-purpose flour with whole wheat flour for a nuttier flavor and slightly denser wrapper.
- Herb-infused: Add 1 tablespoon of finely chopped cilantro or scallions to the dough for a colorful, flavorful wrapper.
- Thicker wrappers: If you prefer a chewier texture, roll the dough to ⅛-inch (3 mm) thickness and cook a little longer—these are great for pan-fried dumplings.
Storage and Reheating
Fresh wrappers can be refrigerated for up to 2 days, tightly wrapped in plastic wrap or in an airtight container with a damp paper towel. To freeze, stack the wrappers with parchment paper between each, wrap tightly in plastic, and freeze for up to 3 months. Thaw overnight in the refrigerator before using. To reheat, steam the wrappers over simmering water for 1–2 minutes, or microwave them between damp paper towels for 10–15 seconds, until pliable.
Frequently Asked Questions
Can I use lumpia wrappers for egg rolls? Yes, lumpia wrappers are thinner and crispier than egg roll wrappers, so they work well for smaller egg rolls. Just adjust the frying time—they cook faster.
Why are my wrappers tearing when I roll them? The dough might be too dry or rolled too thin. Make sure you kneaded it enough to develop gluten, and rest it for the full 30 minutes. Also, keep the dough covered while you work.
Can I make the dough in advance? Yes, you can prepare the dough and refrigerate it overnight. Let it come to room temperature for 30 minutes before rolling.
Do I need a special pan to cook the wrappers? No, a regular non-stick skillet or flat griddle works perfectly. The key is medium heat—too high and they brown, too low and they become tough.
Can I use these wrappers for dessert? Absolutely. Fill them with sweetened banana and jackfruit, then fry for a Filipino dessert called turon. The wrapper recipe is the same.
How do I keep cooked wrappers from sticking together? Dust each wrapper lightly with cornstarch or flour before stacking, and place a sheet of parchment paper between each one.
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