Fresh Lumpia Wrappers
These are very similar to crêpes—the staple of Brittany—but thinner and more delicate (and the filling is like nothing you'll find in the French tradition). This style of wrapper can be used for lumpia sariwa, a type of Philippine spring roll that's not fried and requires no cooking once filled.
4.8
(5)
Lumpia RollsCIA/Keith Ferris
Recipe information
Total Time
20 minutes
Yield
Makes 8 or more wrappers
Ingredients
1 cup flour
1 egg
Corn, grapeseed, or other neutral oil as needed
Preparation
Step 1
1. Whisk together the flour, egg, and 1 cup water until very smooth.
Step 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.
Step 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.
The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.
MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
