Lumpia Wrappers
Lumpia wrappers are thin, square sheets made from wheat flour, water, and egg, used to wrap Filipino lumpia (fried or fresh spring rolls). They're thinner and more delicate than Chinese egg roll wrappers, which lets lumpia fry up papery-crisp rather than thick and bready. Most are sold frozen in stacks of 20 to 50 sheets, though fresh versions turn up at some Filipino and Asian grocery stores.
Varieties
Lumpia wrappers come in wheat-flour and egg versions; egg-based wrappers fry up slightly more golden and sturdy, while plain wheat wrappers stay lighter and more delicate. Fresh (unfried) lumpia, called lumpiang sariwa, uses a softer, slightly thicker crepe-like wrapper that's meant to be eaten without frying, and isn't interchangeable with the frozen fried-lumpia type.
Buying tips
Choose wrappers labeled specifically 'lumpia wrapper' over generic 'spring roll wrapper' when possible, since lumpia wrappers are milled thinner for the crisp texture Filipino cooking calls for. Check the package for tears or heavy frost, which signal freezer damage and wrappers that will crack when separated.
Substitutes
Spring roll wrappers (Vietnamese/Chinese, thin wheat variety) — 1:1
Nearly identical thickness and the closest substitute; look for the thin square kind sold frozen, not the thick egg roll wrapper.
Egg roll wrappers — 1:1
Noticeably thicker and chewier once fried; works but the lumpia will taste closer to an egg roll than traditional lumpia.
Wonton wrappers — 2:1
Much smaller, so use two overlapping wonton wrappers per lumpia wrapper needed, or make mini lumpia sized to fit one wonton wrapper.
Phyllo dough sheets — 1:1
Very different texture, flaky rather than crisp-chewy, but works for a baked version; layer two sheets since phyllo is thinner and tears easily.
Rice paper (banh trang) — 1:1
Naturally gluten-free option; needs a quick dip in water to soften and produces a chewier, less blistered shell when fried.
Storage
Keep unopened packages frozen for up to a year. Once opened, thaw only what's needed in the refrigerator overnight, since refreezing thawed wrappers makes them gummy and prone to tearing. Wrap the unused portion of an opened package tightly in plastic and return it to the freezer within a couple hours.
How to use
Peel wrappers apart gently while still slightly cold, since fully room-temperature wrappers stick together and tear. Keep the stack covered with a damp towel while rolling so the ones waiting don't dry out and crack. Fill with a thin log of seasoned ground pork, shrimp, or vegetables along one edge, roll tightly, and seal the flap with a dab of water or egg wash before frying at 325 to 350°F until golden.
What it pairs with
Pairs with the classic lumpia dipping combo of sweetened vinegar (sukang maasim with garlic and chili) or a sweet chili sauce, and with steamed rice for a full meal.
Nutrition
Lumpia wrappers are mostly refined flour and contribute mainly carbohydrates, with small amounts of protein from the egg and wheat gluten; a single wrapper before filling runs roughly 20 to 30 calories.
FAQ
Why do my lumpia wrappers tear when I separate them?
They're either too cold and stiff or partially refrozen. Let the stack sit at room temperature for 5 to 10 minutes before peeling, and always thaw in the refrigerator rather than on the counter.
Can I bake lumpia instead of frying them?
Yes, brush both sides lightly with oil and bake at 400°F for about 15 to 20 minutes, flipping halfway. They won't blister and crisp quite as much as fried lumpia since wheat wrappers rely on hot oil for that texture.
Are lumpia wrappers the same as egg roll wrappers?
No. Lumpia wrappers are noticeably thinner, which is why fried lumpia stays crisp and light instead of thick and doughy like a typical Chinese-American egg roll.
How many lumpia wrappers are in a standard package?
Most frozen packages contain 20 or 25 wrappers, though larger 50-count bags are common at Filipino and Asian grocery stores.
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