Lumpia, the beloved Filipino spring roll, gets its signature crispness from a thin, delicate wrapper. This vegan version uses just flour, water, and a little salt and oil to create pliable wrappers that fry up shatteringly crisp without eggs. While making wrappers from scratch takes a bit of practice, the result is far superior to store-bought, and the recipe is surprisingly forgiving once you get the feel of the batter.
Ingredients
- 2 cups (250 g) all-purpose flour
- 2 cups (480 ml) water, at room temperature
- 1 teaspoon fine salt
- 1 tablespoon neutral oil (such as canola or vegetable), plus more for the pan
Instructions
- In a large mixing bowl, whisk together the flour and salt. Add the water and oil, and whisk until the batter is completely smooth with no lumps. The consistency should be like thin crêpe batter—flowing and pourable. If it seems too thick, add water a tablespoon at a time; if too thin, add a little flour.
- Cover the bowl with a clean kitchen towel and let the batter rest for 15 minutes. This allows the gluten to relax and the flour to fully hydrate, making the wrappers less likely to tear.
- Heat a non-stick skillet or crepe pan (8 to 9 inches / 20–23 cm) over medium heat. Lightly brush the pan with a thin layer of oil. The pan is ready when a drop of water sizzles and evaporates immediately.
- Pour about 1/4 cup (60 ml) of batter into the center of the pan. Immediately lift the pan and tilt it in all directions so the batter spreads into a very thin, even circle. If there are any gaps, add a few drops of batter to fill them.
- Cook for 45 to 60 seconds, until the edges begin to curl and the wrapper looks dry and slightly translucent. The bottom should be very lightly golden, but not browned. Do not flip the wrapper.
- Carefully lift the wrapper from the pan using a spatula or your fingers, and transfer it to a plate. Place a piece of parchment paper between each wrapper to prevent sticking. Repeat with the remaining batter, brushing the pan with a little oil only if the wrapper starts to stick.
- Let the wrappers cool completely before using. They will firm up slightly as they cool, making them easier to fill and roll.
Tips
- Batter consistency is key: The batter should be thin enough to spread easily but not watery. If it’s too thick, the wrappers will be doughy; if too thin, they will tear. Test one wrapper first and adjust the batter before cooking the rest.
- Use a non-stick pan: A good non-stick skillet is essential for easy release. If you don’t have one, use a well-seasoned carbon steel or cast iron pan, and make sure it’s well-oiled.
- Don’t overcook: The wrappers should be cooked just until set, not crispy. They will become crispy when fried later. Overcooking makes them brittle and hard to roll.
- Keep them covered: Stack the cooked wrappers on a plate and cover with a damp cloth to keep them pliable while you work. If they dry out, they will crack when rolled.
Serving Suggestions
These wrappers are perfect for making vegan lumpia filled with a mixture of sautéed vegetables, tofu, and glass noodles. Serve the fried lumpia with a sweet chili sauce or a vinegar dipping sauce with garlic and black pepper. They also work beautifully for fresh spring rolls, where the wrappers are used uncooked and filled with crisp vegetables and herbs.
Variations
- Rice flour version: Replace half of the all-purpose flour with rice flour for a slightly chewier, more delicate wrapper. Add 1 tablespoon of cornstarch to help bind.
- Whole wheat: Use whole wheat flour for a nuttier flavor, but note that the wrappers will be a bit denser and less translucent. You may need to add a little extra water.
- Herb-infused: Add a few tablespoons of finely chopped herbs like cilantro or scallions to the batter for a flavorful twist.
Storage and Reheating
Fresh wrappers can be stored in the refrigerator, stacked with parchment paper between them, in an airtight container for up to 3 days. To freeze, place the stack in a freezer-safe bag and freeze for up to 2 months. Thaw overnight in the refrigerator before using. To reheat, steam the wrappers for 1–2 minutes until pliable, or microwave them covered with a damp paper towel for 15–20 seconds. Do not refreeze thawed wrappers.
Frequently Asked Questions
Can I use this batter for egg rolls? Yes, these wrappers are similar to egg roll wrappers but thinner. They will fry up crispier and lighter, so you may need to adjust your frying time slightly.
Why are my wrappers tearing? Tearing is usually caused by a batter that is too thin or a pan that is too hot. Make sure the batter has a slight thickness, and lower the heat if the wrappers cook too quickly. Also, handle them gently—they are delicate.
Can I make the wrappers ahead of time? Absolutely. You can make them a day in advance and keep them refrigerated. Just make sure they are well covered to prevent drying out.
What oil is best for frying? Use a neutral oil with a high smoke point, such as canola, vegetable, or peanut oil. Heat it to 350°F (175°C) for best results.
Can I make gluten-free lumpia wrappers? Yes, but it’s tricky. A blend of rice flour and tapioca starch (about 70/30) can work, but the wrappers will be more fragile. You may need to add a binder like xanthan gum (1/2 teaspoon per cup of flour) to improve elasticity.
How do I keep fried lumpia crispy? Drain them on a wire rack (not paper towels, which trap steam) and serve immediately. If you must hold them, keep them in a warm oven at 200°F (95°C) for up to 15 minutes.
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