Wraps & Dough | N/ A

Lumpia Skin

Triticum aestivum Allergens: Wheat, Gluten
Lumpia Skin

Sourcing & Taxonomy

  • Family Poaceae
  • Primary Cuisine Filipino
  • Seasonality Year-Round
  • Source Wheat Flour

The Forktionary Angle

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Definition

Very thin, pliable wrappers made from wheat flour, water, and salt, used to make Filipino spring rolls (lumpia) and other fried or fresh rolls.

Sensory Profile

TasteNeutral, Slightly Starchy
TextureThin, Pliable, Crispy (when fried)
AromaMild, Floury
AcidityLow

Technical Metrics

Nutrition Facts

Per 15g (1 sheet)
Calories270
Total Fat1
Saturated Fat0.3
Trans Fat0
Cholesterol0
Protein7
Total Carbohydrate57
Dietary Fiber2
Total Sugars1
Calcium15
Iron1.5
Potassium80

Chef’s Secret

To achieve ultimate crispiness when frying lumpia, ensure oil is at the correct temperature (175°C/350°F) and do not overcrowd the pan.

Substitutions

Best Match

Spring Roll Wraps (thin)

1:1

Very similar in texture and crispness, often interchangeable.

Wonton Wrappers

1:1

Thicker and smaller, but can be used for smaller, crispier fried applications.

Rice Paper

1:1

Gluten-free, used for fresh spring rolls, but texture is different when fried.

Phyllo Dough

Varies

Much flakier, requires more fat and careful handling, but can be used for similar crispy results.

Buying Guide

Look for translucent, undamaged sheets. Keep them covered with a damp cloth to prevent drying out while working.

Flavor Pairings

Lumpia Spring Rolls Dumplings Fried Desserts