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Lumpia Wrappers
Preparation info
- Makes
8
or more wrappers - Difficulty
Easy
- Ready in
20 min
Appears in
By Mark Bittman
Published 2005
These are very similar to crêpes—the staple of Brittany—but thinner and more delicate (and the filling, which follows, is like nothing you’ll find in the French tradition). Though they’re often called “Philippine Egg Rolls,” lumpia—again, like most crêpes—require no cooking once they’re filled.
Ingredients
1 cup 1 - Corn, grapeseed, or other neutral oil
Method
- Whisk together the flour, egg, and 1 cup water until very smooth.
- 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