Lumpia Wrappers Recipe
Homemade lumpia wrappers are softer and fresher than store-bought, and with just 4 ingredients, they're surprisingly easy to make.
Ingredients
- 1 cup flour
- ½ teaspoon salt
- 1 ½ cups water
- 2 tbsp oil
Instructions
- Add all the ingredients to a blender and blend on high until the batter is completely smooth. It should resemble crepe batter, or a thin pancake batter. Transfer it to a bowl or container
- Heat a non-stick skillet over low to medium heat and heat for 2 minutes.
- Using a pastry brush, brush the base of the pan in a circular motion, ensuring the batter covers all areas. You may need to brush areas that look overly thin.
- Cook for 20 to 30 seconds, then, using an offset spatula, carefully lift one edge and pull it up to remove it from the pan.
- Flip it over and cook for an additional 10 seconds.
- Set aside on parchment paper, making sure not to stack so that it can properly cool without sticking.
- Repeat the process until all the batter has been used.
Notes
Always keep your pan at a consistent low to medium temperature when cooking the wrappers. As you get going, give each wrapper a few moments to set and lift away from the pan before trying to flip it. Just remind yourself that the first few wrappers are for practice—it might take a couple of tries to find your rhythm, but once you do, it’s surprisingly easy.
Use a non-stick skillet: Even a cast iron or stainless steel pan tends to grab at the delicate wrappers, so cooking them on a non-stick surface is key. If you’re finding that they’re still sticking or tearing, your pan might not be non-stick enough, or the temperature could be too hot.
Are the wrappers tearing? This usually means the batter layer was too thin or the wrapper wasn’t fully set before you peeled it from the pan. Instead, brush more batter onto the pan and wait until you see that the edges are dry and lifting on their own. If it still tears, try blending an extra tablespoon of flour into the batter.
If you’re having trouble flipping the wrappers, let the first side cook for a few seconds longer. I like to run my offset spatula around the edge before gently lifting. If it still won’t budge, give it another 5 to 10 seconds and try again.
Don’t stack the warm wrappers: This will only cause them to steam and stick to each other. Instead, lay them on a parchment-lined tray or cooling rack in a single layer so they can cool completely.
If the wrappers start to dry out, cover them with a clean, damp towel to keep them pliable.
Make-Ahead: You can make the batter in advance and store it in an airtight container in the fridge for up to 2 days. Before cooking the wrappers, give the batter a good stir to redistribute the ingredients.
How to Store: Once cooled, stack each wrapper between sheets of parchment paper and store them in a ziplock bag in the fridge for 3 to 4 days or in the freezer for up to 2 months. Thaw the frozen wrappers in the refrigerator overnight. I like to bring them to room temperature before rolling to make sure they're soft and pliable.
Nutrition
Calories: 23kcalCarbohydrates: 3gProtein: 0.4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.004gSodium: 39mgPotassium: 4mgFiber: 0.1gSugar: 0.01gCalcium: 1mgIron: 0.2mg