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. 
Trust me, I know what I’m talking about. 
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.
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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Hi Connie, you make it sound so easy to make than the other recipes I’ve read, talagang mahihikayat akong gumawa. Thanks.
Gay
PS- waiting for the lumpiang ubod recipe in an hour
This is the very same reason why I love having the lumpia from Max. The lumpia melts in the mouth…
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!
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?
thanks connie, for this long awaited recipe. favorite ko ito. i’ve tried other wrapper recipes pero di masyado successful.i’ll surely try your version.
zynnie, yes they are.
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!
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!
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.
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.
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?
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?
Use standard measuring cups, Jenny.
pwede bang gumamit ng ordinary na frying pan hindi yong not-stick
I doubt it unless you use more oil.
A cast iron pan will work though.
Got a little problem. I forgot to label my flour and cornstarch. How can I tell the difference?
Cornstarch is whiter and finer.
THE LUMPIA RECIPE PLEASE
There is a search box, Maris.
By the way, something wrong with your keyboard’s caps lock?
And I notice you’re using my name for your URL. You think you have the right to do that?
Hi Connie,were here in Saigon at napakahirap bumili ng Lumpia rapper..malayo sa place namin at one stor lang ang nag titinda.But anyway can i also use your lumpia rapper sa Spring rolls (The usual na Sring rolls sa pinas)..mince pork sring rolls…Thank you so much
ano po un proportion ng water 2-3/4cup?medyo di po malinaw e.
Two-and-three-fourths cup of water. Ano naman ang hindi malinaw dun?
hi connie ! ano bang tawag sa fresh lumpia wrapper maker? pareho ba yun ng quesadilla maker? thank’s.
You mean tortilla press? No. Making lumpia wrapper does not require a press.
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