Our homemade lumpia wrapper recipe uses just four ingredients and delivers perfectly crispy, fresh results for your favorite Filipino turon, lumpia shanghai, or classic lumpia recipe. Ditch store-bought & craft your own flavorful lumpia wrappers and use them to make our pork lumpia recipe.
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Why You'll Love This Recipe
Perfect for food safety conscious cooks that want to make regular or gluten free lumpia wrappers from scratch.
- Freshness: Homemade lumpia wrappers offer unparalleled freshness compared to store-bought options.
- Customizable: Making them yourself guarantees freshness and allows you to even make them gluten free.
- Fun and satisfying: There's something deeply satisfying about creating food from scratch, and lumpia wrappers are no exception.
Ready to ditch the store-bought and embark on your homemade wrapper journey?
Ingredients You'll Need
- All-purpose flour (or a gluten-free alternative)
- Salt
- Water
- Vegetable Oil
How to Make Lumpia Wrappers
- Mix the flour and salt together with a whisk in a medium size bowl.
- Add the water and whisk lightly, then add the oil.
- Continue to whisk until you have a smooth, thin batter similar to crepe batter. Set a stove top burner to medium high heat.
- Dip a silicone or natural hair basting brush into the batter and paint a circle inside a cool, non stick pan.
- Set the non stick skillet on the heated burner. Use the basting brush to fill in the rest of the circle. If you see small holes, just dab with the brush to add more batter.
- When you see the outer edges start to peel or curl up, gently lift the wrapper off the skillet with a spatula or your fingers (but take care, it's hot!).
- Flip over and cook for about 30 seconds, then transfer to a plate where you will repeat the process for a stack of 12 lumpia wrappers.
PRO TIP: After adding the lumpia wrapper to the stack, run cold water on the back of the skillet to cool it down quickly. Brushing the batter is much easier to do on a cooled skillet.
Serving Suggestions
Use these homemade lumpia wrappers to make our Fresh Vegetable Lumpia Recipe and a traditional sawsawan, Filipino Dipping Sauce Recipe. These three key recipes will give you a taste of a Filipino merienda (snack meal)!
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- Adobo Chicken Liver
- What To Serve With Lumpia - 21 Best Sides
Storage Options
Refrigerating lumpia wrappers can dry them out, and make them too brittle to be rolled. Freezing is a better way to store them. Use an airtight container like a resealable bag, and press the excess air out.
- Fresh lumpia wrappers will keep in the refrigerator for up to 3 days or in the freezer for up to 2 months with a piece of parchment paper between each wrapper.
- Store the wrappers with parchment or wax paper separating each wrapper. You'll be SO glad later, as they can sweat when defrosting and stick together.
- Before freezing be sure to press the air out of the bag you store them in so that the wrappers don't dry out and get brittle.
Tips For Success
Making your own lumpia wrappers is a fun and rewarding experience.
You'll not only enjoy the satisfaction of preparing something delicious from scratch, but you'll also be in control of the ingredients, ensuring the highest quality and safety for your loved ones.
- Don't worry if your wrappers aren't perfectly round; imperfections add charm!
- Cool the skillet down with cold tap water before brushing batter for the next wrapper. The brush glides easier without tearing partially cooked batter, and you get thinner wrappers.
- Use leftover wrappers with bananas for turon, or open a can of peaches and fry up peach egg rolls.
- Experiment with different flours like brown rice flour or tapioca flour for gluten free lumpia wrappers.
Homemade Lumpia Wrapper Recipe
Ingredients
- 1 cup flour all purpose or gluten free
- ½ teaspoon salt
- 1⅓ cup water
- 1 tablespoon oil
Instructions
- Mix the flour and salt together with a whisk in a medium size bowl.1 cup flour, ½ teaspoon salt
- Add the water and whisk lightly, then add the oil. Continue to whisk until you have a smooth, thin batter similar to crepe batter.1⅓ cup water, 1 tablespoon oil
- Set a stove top burner to medium high heat.
- Dip a silicone or natural hair basting brush into the batter and paint a circle of batter inside a cool, non stick pan.
- Set the non stick skillet on the heated burner. Use the basting brush to fill in the rest of the circle. If you see small holes, just dab with the brush to add more batter.PRO TIP: Brushing the batter on a warm or cold skillet is easier than on a hot skillet, as the batter doesn't clump and tear on the cold skillet. After transferring each lumpia wrapper to the plate to cool, run cold tap water on the back of the skillet to cool it down quickly.
- When you see the outer edges start to peel or curl up, gently lift the wrapper off the skillet with a spatula or your fingers (but take care, it's hot!).
- Flip the wrapper over and cook for about 30 seconds, then transfer to a plate where you will repeat the process for a stack of 12 lumpia wrappers.
Notes
- Fresh lumpia wrappers will keep in the refrigerator for up to 3 days or in the freezer for up to 2 months with a piece of parchment paper between each wrapper.
- Be sure to press the air out of the bag you store them in so that the wrappers don't dry out and get brittle.
- Don't worry if your wrappers aren't perfectly round; imperfections add charm!
- Cool the skillet down with cold tap water before brushing batter for the next wrapper. The brush glides easier without tearing partially cooked batter, and you get thinner wrappers.
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