Lumpia wrappers are also referred to as Popiah and more generally as spring roll wrappers are thin paper-like skins. They are soft and light textured but they are strong enough to wrap and hold your fillings without breaking apart.
Lumpia wrap is a form of crepes but in this case, it’s stronger and more elastic which makes it very durable in holding different types of stuffing from vegetables to chicken to beef and much more. A good Lumpia Wrapper (Spring Roll Wrapper) is necessary if you enjoy making crispy spring rolls from scratch.
Unlike the store bought version the homemade lumpia wraps are more springy and more durable. They are made from just four simple ingredients. Flour, cornstarch, Water, and Salt. These ingredients are combined to form an extremely wet and viscous dough.
This dough, being a wet dough, cannot be kneaded the way we knead bread, therefore the process of lifting it up and slamming it down on the bowl comes in. This process enables us to develop the gluten in the dough. This gluten development is very important because it helps to give the lumpia wrappers the elasticity it needs to hold different stuffing without breaking apart.
Let’s go through the step by step process of making the Lumpia Wrappers (Spring Roll Wrappers):
Step 1: Make the Lumpia batter
Mix the dry ingredients together in a large bowl. Mix together until everything is well blended. Create a well at the center then add the water. Mix together until a wet and viscous dough is formed.
Step 2: Lift and slam the batter
Lifting and slamming it is the best way to develop the gluten. This process will help to achieve a very elastic wrap. After lifting and slamming for some time, the dough will soon begin to hold together like a rope. At this point, you know you’ve done a good job. (Update: You can use a stand mixer or a hand mixer for this step).
Step 4: Keep the dough in the fridge
Cover the lumpia dough and leave in the fridge for about two hours.
Step 5: Cook the wraps
Smear the dough on a hot griddle on a medium heat with a quick circular hand motion. The dough will adhere to the pan. After a few seconds. You will notice the edges of the skin pulling away from the pan. At this point, you can peel off the skin from the pan.
The first video I made on how to make lumpia wrappers, I used my had to lift and slam down the dough a couple of times but now, I use a stand mixer with the paddle attachment. It’s way easier. You can also use the handheld mixer for it.
I now cook the wrappers after 5 minutes of rest on the table top without putting the dough in the fridge. I see no difference in my result.
It safe to use a mixer for mixing the dough food processor works just as well… Whew! What a relief
It is safe not to put the dough in the fridge for hours. I noticed no difference in my result.
Finally, it safe to skip the cornstarch, corn flour or Tapioca starch.
If the skin is sticking to the griddle, try using a clean wet kitchen towel to wipe the griddle then continue smearing
Lumpia skins have since gained popularity in different parts of the word and often times apart from being a delightful street food it is also a part of the celebration in places like West Africa, Nigeria to be precise, it is usually filled with minced meat or chicken and vegetables. Wrapped and deep fried and served to guests.
Lumpia Wrappers (Spring Roll Wrappers)
- 2 Cups Flour
- 2 Tbsp cornflour
- 1/4 Tsp Salt
- 1 Cup Water
- Mix the Flour, cornflour, and Salt together in a large bowl
- Gradually add the water while mixing simultaneously until a soft and viscous batter is formed, now work the batter by lifting it and slamming it on the bowl
- After doing this for some minutes you will see the dough hold in a rope when you lift it (please see video above for this). At this point, the batter is well done.
- Cover it up and leave it to rest in the fridge until it's really cold or better still leave it overnight.
- The next day the Batter would have hardened up. Now work it a little bit just to be able to hold it in the cup of your hand - Please refer to the video.
- Now preheat your pan on a medium to low heat for about 2 to 4 minutes (the amount of time for heating your pan is dependent on the thickness of your pan) and smear the dough in a fast circular motion on the heated pan.
- After a couple of seconds, the edge of the wrap will start to curl up, carefully lift the wrap by the curled edge to lift the wrap off the pan.
- Place the wraps in a bowl and cover it with a damp towel to prevent it from drying up.
- You can store the wraps in a plastic bag and store in the fridge for a couple of days or freeze for a couple of months. Enjoy!
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Sunday 16th of January 2022
Hi Lola! Thanks for the video! My parents used to make their own lumpia wrappers when I was growing up, exactly like this! There were no Filipino stores where they could purchase them at that time. It brought back great memories to watch your video. I’m inspired to try it myself!
Monday 20th of December 2021
I’m so excited to find your YouTube channel! Your video brought me back to watching my aunt (who passed this year) standing over a griddle speaking to my mom and cousins, directing the kitchen activities, all while constantly moving the gooey ball of batter in her hand and making lumpia wrappers just as you did in the video.
I’ve never seen such a well produced video on how to make the wrappers—and, in my mind, in the correct way!
Thanks so much for the video and the recipe. I’ve always been intimidated by the viscosity of the batter and having to work it on the griddle so quickly. I’ll give it a try this week!
Monday 9th of August 2021
In the beginning it says the recipe calls for cornstarch but in the recipe listing and steps it says cornflour so is it cornstarch or cornflour?
Chef Lola's Kitchen
Friday 6th of May 2022
It is cornstarch. Corn flour is a yellow powder from finely ground dried corn, while cornstarch is a white powder made from the starchy part of a corn kernel.
Saturday 27th of March 2021
I have been trying for over 3 years to find a recipe where you "throw" the dough on the griddle. My sister had a friend who was Filipino & years ago she had us to her house to make homemade egg rolls including the wrappers. Store bought wrappers just aren't the same. Thanks for the extra tips at the close of your video.
Beth Ann Crozier-Dodson
Saturday 20th of February 2021
Hello!! I have made some comments on this post for people who may wonder about "cornflour":
Actually, when the words "cornflour" are put together, corn starch is what they mean because they are indicating it is being used as a thickener. If ‘corn flour’ is listed as two words then you actually need to use that, which is a little harder to find in common grocery stores in the USA… It depends a lot on what continent the recipe comes from, so google it based on recipe location and need of use if you have questions about a recipe.
So, I have made this dough with a hand mixer, I assumed 'rope structure' when is started feeding out of the bowl, and up onto the stems of my mixer beaters. I made the recipe for 30 wrappers and used 4 cups of AP flour, 4 tbs corn starch, 0.5 ts salt, and 2.5 CUPS WATER. For the person who said she had a thick dough using 2 cups of water, I would like to mention that a dry measure cup is not a liquid cup. It most times it doesn't matter much, but with a thin crepe it does; add an extra 0.5 cup of water and it will work and become a thin elastic dough. Refrigerate overnight and continue on with the recipe.
I will comment back after I make my lumpia wrappers on 2/21/21. I make fantastic spring rolls and always use lumpia wrappers for them from an asian store; however, I'm trapped in way-out MO country during COVID and looked for a lumpia wrapper recipe. I think this recipe is awesome, do WATCH THE VIDEO or you won't know how to make the wrappers on the skillet; I have to admit as an advanced cook/baker, this was a new technique for me. It will be a trial by fire effort.