Tita Ding’s Fresh Lumpia Wrappers

Preparation info
  • Makes About


    Appears in
    Memories of Philippine Kitchens

    By Amy Besa and Romy Dorotan

    Published 2006

    • About

    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.


    • ¾ cup cornstarch
    • ½ cup all-purpose flour
    • Pinch of salt


    1. 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.
    2. Cover and refrigerate for 30 minutes.
    3. Warm an 8-inch nonstick skillet over medium heat. Add 2 tablespoons batter (using a 1-ounce ladle is the easiest way of gettin