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Tita Ding’s Fresh Lumpia Wrappers
- Makes About
24
Wrappers
By Amy Besa and Romy Dorotan
Published 2006
Tita Ding is my mother’s youngest sister, Isabel Camara-Garcia. Tita Ding and her family are very much a part of my memories of Nanay and Iba, Zambales. I found this recipe in my mother’s notebook of treasured recipes. We find that it is delicate, easy to make, and reliable for our fresh lumpia.
Ingredients
¾ cup ½ cup Pinch
Method
- Place the cornstarch, flour, and salt in a large bowl and whisk to combine. Add 1 ½ cups water, whisking. The batter should be fairly wet. Add the eggs, one at a time, whisking to combine.
- Cover and refrigerate for 30 minutes.
- Warm an 8-inch nonstick skillet over medium heat. Add 2 tablespoons batter (using a 1-ounce ladle is the easiest way of gettin
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