Fresh Lumpia Wrappers
Soft, thin wrappers used for lumpiang sariwa.
Servings 10 wrappers
Calories 78kcal
Cost $2-$3
Equipment
- Nonstick pan (8–10 inch)
Ingredients
- 1 cup milk (water or plant-based milk also works)
- 2 eggs
- 2 tablespoons melted butter or oil
- ⅔ cup all-purpose flour
- Pinch of salt
Instructions
- Make the batter: In a bowl, combine the milk, eggs, oil, flour, and salt. Mix until smooth.
- Heat the pan: Place a lightly greased nonstick pan over medium heat.
- Add the batter: Pour about ¼ cup batter into the pan and quickly swirl it so the batter spreads into a thin layer.
- Cook the wrapper: Cook for about a minute, until the surface looks dry and the edges start to lift.
- Cook the other side: Flip and cook the other side briefly, or cover the pan instead. Slide the wrapper onto a plate.
- Repeat: Repeat with the remaining batter. Lightly grease the pan again if needed.
Notes
- These wrappers are used for lumpiang sariwa (fresh lumpia).
- Keep finished wrappers covered with a clean towel so they don’t dry out.
- If stacking them, place parchment paper between wrappers so they don’t stick together.
- Store cooked wrappers in the refrigerator for up to 2 days.
- Wrap tightly so they don’t dry out.
- They can also be frozen for longer storage.
Nutrition
Calories: 78kcal | Carbohydrates: 8g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 98mg | Potassium: 58mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 157IU | Calcium: 37mg | Iron: 1mg