Homemade Lumpia Wrappers

What You Need

The ingredient list is almost embarrassingly short. You probably have everything already:

• 1 cup all-purpose flour
• 1 cup cornstarch
• 2 cups water (room temperature)
• 1/2 tsp salt
• Non-stick pan (8-10 inch)
• Parchment paper for stacking

That's it. No eggs, no oil in the batter, no fancy equipment. The cornstarch is what gives the wrapper its stretch and that signature translucent quality when it's cooked thin enough.

The Technique

This is where people get tripped up, but it really comes down to heat control and a quick wrist. Here's the step-by-step:

1. Whisk the batter until completely smooth — and I mean zero lumps. Even small ones will create thick spots in your wrapper. Let the batter rest for 15 minutes so the gluten relaxes.
2. Heat your pan on medium-LOW. This is the part most people get wrong. Too hot and the batter sets before you can swirl it around. You want the pan warm, not screaming hot.
3. Pour about 3 tablespoons of batter and immediately tilt and swirl the pan in a circular motion to coat the bottom evenly. Work fast — you've got maybe two seconds before it starts setting.
4. Cook for 30-40 seconds. You'll see the edges start lifting away from the pan on their own. That's your cue.
5. Gently peel off with your fingers or slide a thin spatula underneath. If it tears, the batter was too thin or the pan was too hot.
6. Stack on a plate between parchment squares so they don't stick to each other.

The first 2-3 wrappers are always ugly. Misshapen, too thick on one side, maybe a hole in the middle. That's completely normal. You'll hit your rhythm after that, and they'll start coming out paper-thin and perfectly round.

Common Mistakes

Batter Too Thick

Your batter should have the consistency of heavy cream, not pancake batter. If it coats the back of a spoon thickly, add water a tablespoon at a time until it flows freely. Thick batter means thick wrappers, and thick wrappers don't fry up crispy.

Pan Too Hot

If your batter sets the instant it touches the pan, your heat is way too high. The wrapper will cook before you can spread it, leaving you with a lumpy, uneven disc. Drop the heat down and give the pan a minute to cool. Medium-low is your friend here.

Not Resting the Batter

Skipping the rest might save you 15 minutes, but it costs you flexibility. The gluten in the flour needs time to relax. Without resting, wrappers tear more easily and don't stretch as thin. It's a small wait that makes a real difference.

Storing Homemade Wrappers

Stack your finished wrappers with a small square of parchment between each one. Wrap the whole stack tightly in plastic wrap or slide it into a zip-lock bag.

In the fridge, they'll keep for up to 3 days. In the freezer, about a month. When you're ready to use frozen ones, thaw them at room temperature for 15-20 minutes. Don't microwave them — they'll dry out unevenly and get brittle at the edges.

These wrappers work for more than just lumpia, by the way. They're great for empanada filling if you want a lighter, crispier shell, or anywhere you'd use a thin crepe-style wrapper.