Filipino Lumpia Wrappers

Filipino lumpia wrappers are usually made from simple ingredients like flour, water and salt then rolled paper thin so they fry up crisp and light. Some store-bought versions add a tiny bit of oil to help with flexibility but the basic idea is a very thin dough that turns golden and crunchy when fried.

Yes, you can make lumpia wrappers at home by mixing flour, water and a pinch of salt into a smooth batter or dough then spreading it thin over a hot pan or crepe pan until it forms a delicate, flexible wrapper. Homemade wrappers take a little practice but many cooks say it’s worth it for that fresh texture and taste.

You can find lumpia wrappers in the freezer or refrigerated section of many Asian grocery stores and some larger supermarkets carry them too. If you don’t see them then try look near egg roll wrappers or wonton wrappers or ask a store associate. Lumpia wrappers are often placed nearby.

Lumpia wrappers are generally thinner and more delicate than egg roll wrappers, which are thicker and chewier. That thinness is part of what makes Filipino lumpia so crisp while egg roll wrappers give a slightly thicker and crunchier shell more common in Chinese style rolls.

Make sure the wrappers are kept covered with a damp cloth so they don’t dry out and crack, fill them with a modest amount of filling rather than overstuffing and brush the edges lightly with water or a flour slurry to help them seal. Take your time folding and rolling so they stay neat and don’t tear in the oil.

Yes, if you’re using frozen lumpia wrappers, let them thaw completely and keep them covered with a damp cloth before you start rolling so they don’t dry out. Even refrigerated wrappers need to be pliable and slightly soft before you work with them otherwise they can break when you fold them.

To prevent bursting make sure you seal the edges snugly with a little water or flour slurry, don’t overfill and heat the oil to medium so the wrapper crisps quickly instead of expanding too fast. Frying too cool can make them soggy and more likely to tear, while oil that’s too hot browns them before the inside cooks.

Yep, many people bake lumpia for a lighter version. Just brush them lightly with oil and bake on a tray in a hot oven until golden and crisp. They won’t be quite the same as deep-fried in texture but baking works well for a healthier option and still gives good crunch.