Fresh Lumpia Wrappers

From the kitchen of Carly

Homemade lumpia wrappers beat store-bought every time. A simple batter of flour, egg, and water transforms into delicate, paper-thin sheets in minutes. Perfect for spring rolls, they're fresher and more pliable than anything packaged.

Prep
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Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 cup flour
  • 11 egg
  • 1Corn
  • 1grapeseed
  • 1or other neutral oil as needed

Instructions

  1. 1. Whisk together the flour, egg, and 1 cup water until very smooth.

  2. 2. Heat an 8- or 10-inch nonstick skillet over medium heat. When a drop of water skitters across the surface before evaporating, add a little oil—just a teaspoon or so. Ladle about 2 tablespoons of the batter into the skillet and swirl it around so that it forms a thin layer on the bottom of the pan. Pour the excess batter back in the bowl.

  3. 3. When the wrapper is just cooked through and the edges lift away from the pan, remove it carefully (you need not turn it over). Repeat with the remaining batter. If you like, keep the wrappers warm, covered, in a 200°F oven, for up to an hour before filling and serving.