egg roll wrappers

&nbsp;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 Wrappers (Spring Roll Wrappers)

Cups Flour

Tbsp cornflour

Salt

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!

I got quite a number of requests to make these spring roll wraps ever since I made the spring roll recipe and here is the video for you all I hope you enjoy it.

For more details visit my website http://www.cheflolaskitchen.com

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How To Make Popiah/Spring Roll Wrappers/Skin

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Lumpia Wrappers (Spring Roll Wrappe...

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