Filipino Lumpia Wrappers
Master the art of authentic Filipino Lumpia Wrappers with this simple, foolproof recipe! These delicate, paper-thin wrappers are the perfect foundation for traditional Filipino spring rolls, offering a pliable yet sturdy base that won’t easily tear during assembly. Made with pantry staples like all-purpose flour, cornstarch, and a touch of vegetable oil, this batter comes together quickly and transforms into irresistibly smooth, translucent rounds cooked to perfection in a non-stick skillet. Whether you’re wrapping savory meat fillings or vibrant vegetarian mixtures, these homemade lumpia wrappers are your go-to for freshness and flavor. Pro tip: Keep them soft and ready to roll by covering them with a damp cloth until use, or store them properly for later. Say goodbye to store-bought alternatives and elevate your lumpia game with this homemade classic!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 tablespoons Cornstarch
- 0.5 teaspoons Salt
- 2.5 cups Water
- 1 tablespoon Vegetable oil
Instructions
In a medium-sized mixing bowl, combine the all-purpose flour, cornstarch, and salt. Mix well with a whisk to evenly distribute the dry ingredients.
Gradually add the water to the dry ingredients while continuously stirring to ensure there are no lumps. The batter should be smooth and similar in consistency to heavy cream.
Stir in the vegetable oil to the batter. This will help keep the wrappers pliable and prevent them from sticking to the pan.
Preheat a small, non-stick frying pan or skillet over medium-low heat. Ensure the pan is evenly heated before starting.
Using a pastry brush or a piece of clean kitchen cloth, lightly dip it into the batter and brush a thin, even layer of batter onto the hot skillet, forming a circle about 6–7 inches in diameter. Work quickly to ensure an even coating.
Let the wrapper cook for about 30–45 seconds, or until the edges start to lift slightly from the pan. The wrapper should appear set and slightly translucent but not browned.
Carefully peel the wrapper off the pan using your fingers or a spatula. Place the finished wrapper on a plate and cover with a slightly damp kitchen towel to keep it from drying out.
Repeat the process with the remaining batter, stirring the batter occasionally to prevent the flour from settling at the bottom.
Once all the wrappers are cooked, they are ready to be used for your favorite lumpia filling or stored in an airtight container for up to 2 days in the refrigerator. If storing, separate each wrapper with parchment paper to prevent sticking.
Nutrition Facts
Calories |
1082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.5 g | 20% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 999 mg | 43% | |
| Total Carbohydrate | 204.0 g | 74% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 0.6 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 214 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
