Lumpia Wrappers is a traditional Filipino recipe for a classic pastry/dough of a fried four, salt and water dough that's the local equivalent of spring roll wrappers and which forms the basis of deep fried sweet and savoury dishes. The full recipe is presented here and I hope you enjoy this classic Filipino version of: Lumpia Wrappers.
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This home-made lumpia wrapper recipe uses just four ingredients and delivers perfectly crispy, fresh results for your favourite Filipino turon, lumpia shanghai, or classic lumpia recipe.
Ingredients:
120g plain flour
½ tsp salt
225ml water
1 tbsp oil
Method:
Sift together the flour and salt into a medium-sized bowl.
Add the water and whisk lightly, then add the oil. Continue to whisk until you have a smooth, thin batter similar to crêpe batter.
Pre-heat a stove-top hob to medium-high heat. Take a cold non-stick frying pan and use a pastry brush to pain a circle of batter inside the pan. You need an even coating of batter — if you see small holes, just dab with the brush to add more batter. Note that the pan needs to be at room temperature, as it's easier to apply the batter when the pan is cold.
Place the pan on your hob. 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.
Take the pan off the heat then run cold water on the back of the frying pan to cool it down quickly.
Now prepare the next lumpia wrapper in the same manner as described above.
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