How to make crepe-like lumpia (spring roll) wrapper

What distinguishes good lumpiang ubod (heart of palm spring rolls) from great lumpiang ubod? The quality of the ubod, of course, the right balance of saltiness and sweetness of the sauce, the light seasoning of the filling that does not take away from the natural sweetness of the ubod… and there’s the wrapper. You can have the most superb filling but if you wrap it in commercial lumpia wrapper, the lumpia as served suddenly falls by several notches. But if you can make crepe-like lumpia wrappers, you’ve elevated your lumpia to such heights that will make your mother-in-law talk about you to her amigas with such pride. :smile: Trust me, I know what I’m talking about. :wink:

Of course, I didn’t slave over the wrapper just to impress you. I made lumpiang labong (bamboo shoots spring rolls) for lunch. My original plan was to make a noodle dish but somewhere between sauteeing the bamboo shoots and waiting for it to become tender, I changed my mind. The recipe for the lumpiang labong will be posted later today.

casaveneracion.com How to make crepe-like lumpia (spring roll) wrapper

There are three things to remember when making crepe-like spring roll wrappers.

1. The correct proportion between the flour and the starch;
2. The correct consistency of the batter (i.e., the amount of water); and
3. A non-stick frying pan — I really wouldn’t attempt this without a non-stick pan.

The following recipe makes 10 spring roll wrappers using a 10-inch non-stick frying pan. If you use a smaller sized pan, you will be able to make more wrappers. But small wrappers aren’t easy to work with because you will need a substantial amount of overhang to fold them properly without the lumpia bursting open before they are served.

Ingredients :

1 c. of all-purpose flour
1/3 c. of corn or tapioca starch
1 egg
1/2 tsp. of salt
2-3/4 c. of water (you may have to adjust this depending on the quality of the flour and starch you use)

Cooking procedure :

In a mixing bowl, beat the egg. Add the water and mix. Add the flour, starch and salt and mix until well blended.

Place the frying pan on the stove and turn on the heat to medium-low. Pour 1/3 cup of batter into the pan, swirling the pan to evenly distribute the batter on the bottom. Cook the batter until the crepe (it is a crepe, really) pulls away from the sides of the pan (see the photo), about two minutes. Using a spatula, flip the crepe over and cook the other side for a minute.

Okay, stoves have different settings and temperature and the cooking time of two minutes is relative. How can you tell if the crepe is ready to be flipped over? It is ready when the spatula slides easily underneath. If the crepe wrinkles, that means it is still too wet. If you flip it at this stage, it is still sticky, it’s difficult to flip over and it might crumple and stick in places.

Just keep repeating the procedure until you have used up all the batter. A tip: stir the batter before cooking each wrapper. The starch has a nasty tendency to sink to the bottom and you really want the batter to be very well blended before it goes into the hot frying pan.

Where do you place the cooked lumpia wrappers? Most cooks will say stack them between sheets of kitchen (wax) paper. That’s too rich for me — kitchen paper is not cheap and I only use it for baking. I don’t have any problems stacking the cooked lumpia wrapper one on top of the other. They might stick to one another if they are still wet. But if they have been sufficiently looked, you will be able to pull off each wrapper easily.

How long will they keep? Ah, I do not know. I only make lumpia wrappers that can be consumed in one meal.

What do you use for filling? Give me an hour or so and I’ll show you. :)

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Comments

  1. dhayL says

    i agree it sounds and looks easy to make, however, parang natatakot pa ren ako! :) I have to try making home-made lumpia wrapper soon! It’s more delish that store-bpught, thanks ms conie for the recipe!

  2. rima says

    hello ms. connie,

    i also make my own fresh lumpia wrapper. ang tigas kasi nun commercial wrapper after awhile.hehehe…
    correct, you should use a big size non stick pan. i only have a small pan (around 6 in diameter-hehehe) and to satisfy my lumpia craving, basta makagawa lang, kahit mini lumpia ang ending, go na!hehe…happy day to all!

    • jindie says

      hi connie. i’m a big fan of your site. your articles alone make me want to eat the food in the photos! thanks so much for the recipe of crepe-like lumpia wrapper. i’ve tried both recipes (this one and the version for lightier crepes). both turned out well and simply taste great!

      • says

        Hi!
        I tried this last night. But it’s hard for me to do. Makapal yong nagawa ko and kinamay ko yong hinalo na ingredients pag lagay sa non stick pan..natakot ako.. Ano ba gamit mo pag lagay ng hinalo sa pan??? Please.. Thanks and Happy Easter.

      • Jenny says

        You make it look so easy! I’ll try making popiah with this on the weekend thanks to you! :)

        Just a question, I’m kind of confused as you said it’ll make 10 wrappers however you stated to pour in 1/3 of the mixture into the pan?

        • Jenny says

          Okay I made it failed :(
          I found out a day later that the ‘cornstarch’ I used was actually potato flour wth!
          Anyhow, I might also have gotten the measurements all wrong. Can you please tell me what your 1 cup equates to?
          Thanks.
          Here in Australia, 1 cup = 250 ml.
          Also, how much of the mixture should I ladle into the pan each time?

          • fred says

            hi connie ! ano bang tawag sa fresh lumpia wrapper maker? pareho ba yun ng quesadilla maker? thank’s.

          • says

            Hi Connie, thanks ever so much for the amazing recipe. I was about to head to the store for wrappers then I got smart and googled the recipe and found yours first. It sounds so easy and I can’t wait to try it. I have made crepes before so I know this will turn out fabulous. Thanx

          • cora says

            thanks connie for a very simple lumpia wrapper recipe. it’s awesome! hope can do it perfect.

          • jean says

            hi connie… eto ung shortcut version ko of making fresh lumpia wrapper.. para di ko makalimutan.. 123 CLE.. 1 cup cornstarch 2 cups liquid 3 eggs..

            :-) thanks

          • Lolit says

            hi con… how about the homemade egg wrapper? i want to make lumpiang ubod sana eh! and i know that egg -wrapper is the best for that… thanks a lot…. God bless

          • Connie says

            You’re looking at it. Traditional spring roll wrappers are made with flour and water and nothing else. The mixture that includes eggs is sometimes called egg wrapper. And other people call it egg wrapper because it resembles egg rolls. I’ve seen cooks make the mistake of cooking thin scrambled eggs to make the wrapper.

          • Jing says

            Hi Connie, based on your measurements, how many lumpia wrapper does it make? Thanks!

          • Connie says

            If you read the article carefully, the answer to your question is already there. :)

          • Jing says

            aw, sorry I overlooked..i jumped to the ingredients immediately..hehehe..thanks again.

          • Maxi says

            I just made springrolls fried it. after while at wasnt crispy when I wanted to eat. what am I doing wrong?

          • says

            Hi
            I am from South Africa. Two of my girlfriends and myself was cooking “makataan” pieces (very similar to sweet melon except you can use the white inside to cook a ? jam. There was some sweet sauce left over and I undertook to make “Chinese bow ties”. Not such a good idea! Surching on the web I found your that requires that you buy “egg roll wrappers” oops! where in Worcester in the Western Cape South Africa do I buy this. I then started looking for recepies for “egg roll wrappers” and my search led me to “spring roll wrappers”. Is thia the same as egg roll wrappers and can the same recepy be used for making spring rolls?
            Please help this desparate guy!

          • Frances says

            Even I was confused. If it is 2 and 3/4 cup, there should have been no dash. It looks like a range like two to three-fourths cup. But thanks for clarifying!! I will definitely try this. Thanks for the recipe.

          • says

            Hey Connie, thanks for posting this. I have always used a store-bought wrapper which is not available here in Angola. So I’m giving your recipe a shot. Spring roll 101 :) I am now waiting for tea time so I can fry them!
            On a glance, the homemade wrapper looks and feels very different from what I use to get at a store. In fact, I think the result is closer to what’s in french known as Feuilles de bricks (brick pastry) or what in north african cuisine known as Warqa. Have you heard of them? It’s just that (from what I know) it is made from a soft lumpy dough that you smeared on a hot pan, so it’s really interesting to note, because your method is way easier and far less messy.
            On the other hand, I have tried making spring roll with store-bought feuilles de bricks and hmm, I’m not very pleased with the way it is far oilier than the store-bought spring roll wrapper, and turns soft the moment it’s cold. So I’m really keeping my fingers crossed on this one! :)

          • Connie says

            I’m not very well-versed with French cuisine but I think Warqa is more like a variety of Middle eastern flat bread?

          • Maria Khan says

            Hi. Could u please tell me if it’s all right to use corn flour instead of cornstarch? Apparently, i can’t find cornstarch here.Thanks.

    • says

      Wire whisk, Lyn. A balloon whisk to be more precise. But even fork will do. Just make sure the batter is really thin (malabnaw) and as you pour into the pan, swirl the pan for even distribution.

  3. Maria Khan says

    Hi, Connie. Many thanks for your wrapper recipe! It’s the best recipe on wrappers so far. I’ve spent countless hours trying out a lot of wrapper recipes taken from the web and yours is the most user-friendly, most practical, and gives the best taste and texture! Corn flour is different from corn flour from what i’ve heard although there are others who say they are entirely the same. Nevertheless, i used corn flour today and it’s given me fantastic results. Thanks for helping a lot of moms like me.More power to you!

    • Connie says

      From what I’ve heard (from Filipinos in different parts of the world), it’s the same thing — it’s called corn flour in some countries (like Australia) and called corn starch in other countries. :)

  4. Benjie Tan, Jr. says

    Thank you very much for sharing your recipe on how to make Lumpia Wrapper. From now on we don’t have to go to the market and look for wrapper. First time we tried your recipe it is easy and fun to make.

  5. says

    Thank you for this recipe! I am so thankful that you have shared this with us. I am relatively health-conscious, but I do enjoy and crave Turon and Lumpia from time to time…tapping into my fried Filipino food heritage! Yum Yum…it is very refreshing to think of making homemade wrappers versus store bought just because I like to have some control over better ingredients that end up in my body! Store bought stuff can be very scary sometimes! Again – thank you!

  6. zynnie says

    I feels so misguided now. This is my favorite dish, and I’ve only had it with the commercial wrappers! I’ve had French crepes before, are homemade lumpia wrappers similar to that?

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