Homemade Lumpia Wrapper Recipe

5 from 2 votes

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.

Prep Time15

Cook Time30

Total Time45

Course: Appetizer

Cuisine: Asian, Filipino

Servings: Lumpia Wrappers

Calories: 48kcal

Author: Kelly Bloom

Equipment

Ingredients

1 cup flour all purpose or gluten free
½ teaspoon salt
1⅓ cup water
1 tablespoon oil

US Customary - Metric

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.