Do you love lumpia? Do you want to make them at home, but don’t know where to find lumpia wrappers in grocery store? Look no further! Most grocery stores carry lumpia wrappers in the international aisle. They come in packages of square sheets, usually about 18 inches wide. Be sure to get the right kind – spring roll wrappers are not interchangeable.
Once you have the wrappers, the possibilities are endless! You can fill them with any combination of meats, vegetables, and sauces that you like. Give it a try and let us know what your favorite filling is.
What is lumpia wrappers?
Lumpia is also known as Philippine eggroll. Lumpia skin wrappers are what you use to make lumpia, and they come in different sizes and thicknesses. Lumpia wrappers recipe consists of flour, water and salt.
Lumpia (Filipino: “lumpiang”) or lumpia Shanghai (Filipino: “lumpiang sariwa”), sometimes transliterated as loo mphee or lumpiam, is a Filipino term for fresh spring rolls that typically consist of pork and/or shrimp, onions, cabbage and carrots all wrapped in a thin egg crepe — thus resembling a spring roll — which can be fried. There are many other fillings including chicken, beef, tofu, sweet beans and raisins. The rolls may either be served fresh (while still crispy) or fried (resulting in a somewhat tougher exterior).
Some stores sell lumpia wrappers recipe near the produce aisle. Lumpia wrappers are available frozen; after thawing they need to be used within three days. Lumpia skins usually comes in stacks of 30 sheets each measuring about 7 inches square. Each sheet has nine lumpia wrappers.
Lumpia skins typically come in two varieties: thick and thin. Lumpias that are deep-fried generally use thicker skin while those sautéed are made with thinner skin so it will stay crispier for longer periods of time. Thicker skin is also easier to handle (and easier for beginners) since it can be rolled more thinly without tearing.
What is lumpia wrappers used for?
lumpia wrappers is a thin and semi-transparent wrapper made of eggs and flour, used to wrap fillings for steamed or fried appetizers. Lumpia, also known as spring rolls or egg rolls, is an Asian food that consists of various mixtures of meat (pork, beef), vegetables (cabbage, carrots), sweet potatoes and onions rolled up in a thin dough skin. Wrapped tightly, lumpia can be pan-fried or deep-fried; often the lumpia’s ends are dipped in boiling water before frying for an even crispier texture.
As with similar preparations such as the wonton and egg roll wrappers found in Chinese cuisine and phyllo dough used in Mediterranean cuisines, lumpia wrappers are also used to fry individual servings of the appetizers.
Lumpia are usually served with a dipping sauce made from soy sauce, vinegar or other ingredients. Lumpia can be eaten at any meal time in Asian culture, including breakfast. However, lumpia is more commonly eaten as an entrée rather than a main dish, served in small portions or cut into halves or thirds rather than eaten whole like sushi.
There are many uses for these wrappers but one of its most common use is when you cook lumpiang shanghai. And yes it is indeed delicious! It has become popular because it’s very easy to prepare and cook that even beginner cooks can cook it without much hassle. And if you eat it with some sweet and sour sauce, you’ll get a taste explosion of heaven!
Where to buy lumpia wrappers near me? The question that’s been on everyone’s minds since they’ve heard the word. In the same way, it has been a topic of discussion for people who have heard of lumpia wrappers and are interested in trying it but don’t know where to get started.
Where to find lumpia wrappers in grocery store?
The best place to look for Lumpia Wrappers in a grocery store is the international aisle. Most stores with an international section will have lumpia wrappers located somewhere within that section, with the exception of Asian or Hispanic markets which may very well carry them, but they’re usually located closer to traditional ingredients such as rice and meat.
Do you know any other places that sell lumpia wrappers? Share your thoughts below!
Lumpia Wrappers can be found in the produce section of most grocery stores because it is a fresh product and not a canned one. They can sometimes be found near specialty foods depending on how their packaged. The frozen food aisle is another option if you cannot find them anywhere else.
Wrappers can be found in produce section, international aisle or freezer. You can also find them at the Asian/ Hispanic markets, but they’re usually located near rice and meat.
You can find Spring Roll Wrappers in grocery store is at the produce section. There are also Lumpia wrappers which may be present in international items area or frozen foods area. You can also check for lumpia wrapper in asian/hispanic packaged food section (which is next to fresh/frozen meats).
What Grocery Store Sells Lumpia Wrappers?
Asian Markets.com – Asian market directory and guide, a helpful resource to find a specific asian ingredient or products from china, japan, korea, thailand and vietnam. Download the free iPhone app now! Or Android one here.
Log onto Amazon.com, search “lumpia wrappers” and you will find lumpia wrappers by Lumpia World . You can order it here: Lumpia Wrappers 2-Packs Per order for Amazon Prime members, this is $7.50 with free shipping. Not a prime member Then add another $1 for shipping.
Lumpia World is a family-owned business started in Washington State, USA. Lumpia wrappers are traditionally used for Filipino spring rolls or egg rolls which are called lumpia . After making dumplings, wonton dumplings, pineapple tarts and other Chinese dumpling recipes, this will be an excellent addition to your kitchen collection.
Look at Walmart’s flyer, they usually have some sort of special weekly for groceries on different categories like meat and produce. I saw whole wheat tortilla shells and wonton wrappers so look around! Make sure to sign up for their prices scan app because it has all the current deals and flyers available in store and online. If worse case scenario you can order them from Walmart online and have it shipped to your home.
Whole foods is a great place to look for hard to find ingredients including lumpia wrappers! They carry quite a few asian groceries, some generic brands and some made especially for them. Make sure to check their asian section first. If you don’t see it ask someone who works there because some stuff gets put away from time to time. Lately they’ve been putting some of the asian spices on sale so keep an eye out for those deals too.
Your Local Health Food Store
If you don’t have a Whole Foods nearby then try looking at a health food store or any other ethnic grocery stores that specializes in asian market products like “International Food Market” or “Asian Food Center”. You can find them in your local Yellow Pages.
Another grocery store that carries a variety of asian ingredients including lumpia wrappers is Safeway! It’s another good place to look if you don’t have any specialty stores near by Kroger
Kroger has been stepping up their game on the organics and healthy side of things, making it a great place to look for more expensive items like organic brown sugar, agave syrup and other goodies.
Check out your local Publix because they tend to carry all sorts of interesting things depending on where you live. Lumpia wrappers might not be something they carry but I’ve seen some asian ingredients that are quite interesting.
Common Types of Lumpia Wrappers:
Lumpia is an important dish in Filipino cuisine. The thin sheets of wrapper used in making lumpia are called “lumpiang sariwa”. As the name implies, they are made fresh before cooking and not intended to be stored for use later.
They can be eaten cooked or uncooked. There are different kinds of “lumpiang sariwa” available at Filipino markets today. Among them are:
1). The most common type of “lumpiang sariwa”, made from fresh lumpia wrapper, tastes bland because it is not meant to be eaten as is. It should be cooked by frying or steaming first before being eaten. These wrappers are made out of flour and eggs that have been well beaten to form a thin mixture, then poured into a flat pan where the batter spreads thinly on its own before being removed from the pan and cut into squares for use.
2). Lumpiang shanghai. This type of “lumpiang sariwa” has a thicker dough compared to other types. The difference is due to the amount of water added during mixing, which makes it softer than fresh lumpia wrappers. Since it’s thicker, these wrappers make excellent fillers for dishes like Lumpiang Shanghai (pork), Lumpiang Sariwa Togue (frog legs) and Lumpiang Hubad (fresh lumpia). It is commonly used in dishes with thick sauce or gravy because it easily absorbs whatever liquid ingredient is being used.
3.) Spring roll wrapper – this type of “lumpiang sariwa” has a thinner dough compared to other types. Similar to Chinese spring roll, the wrapper for lumpiang Shanghai is also made out of flour and eggs that have been well beaten to form a thin mixture, then poured into a flat pan where the batter spreads thinly on its own before being removed from the pan and cut into squares for use.
4). Vietnamese spring roll wrapper – another version of “lumpiang sariwa”, the wrapper is also made out of flour and eggs that have been well beaten to form a thin mixture, then poured into a flat pan where the batter spreads thinly on its own before being removed from the pan and cut into squares for use. It tastes like fresh lumpia wrappers except it’s thinner.
5). Egg roll wrapper – this type of “lumpiang sariwa” has an egg yolk added to its dough, making it taste richer than other types, while having a yellowish tint that gives dishes made with this wrapper a golden look. Similar to fresh lumpia wrappers, these are also made by beating eggs with flour then pouring it onto a flat pan where the batter spreads thinly on its own before being removed from the pan and cut into squares for use.
6) Wheat flour wrappers – made with wheat flour, water and salt, these are very similar to fresh lumpia wrappers except that it’s sometimes colored white by adding food coloring to the dough. It tastes bland but has a thicker texture compared with fresh lumpia wrapper so it’s best used in dishes like Lumpiang Hubad (fresh lumpia).
7.) Rice flour wrappers – this type of “lumpiang sariwa” is more delicate than wheat-based ones because rice contains less gluten compared with wheat. Rice also produces a glutinous dough which makes it different from other types of “lumpiang sariwa”. This wrapper is most commonly used in Lumpiang Sariwa Togue (frog legs), Lumpiang Sariwa Hubad (fresh lumpia) and Fresh Lumpia because it easily absorbs whatever liquid ingredient is being used while keeping its shape.
8). Tofu wrap – this type of “lumpiang sariwa” has no egg added to its dough, which makes it taste like fresh lumpia wrappers although it’s thicker than fresh lumpia wrapper. This wrapper is most commonly used in dishes with tofu as the main ingredient; namely, Lumpiang Hubad (fresh lumpia) and Burong Talaba sa Gata (crab omelette). It absorbs whatever liquid ingredient is being used while keeping shape thus making the dish moist and tasty.
9). Banana or plantain leaf wrapper – this type of “lumpiang sariwa” is the most basic and common as this wrapper doesn’t need special ingredients to make it taste better than other types. This wrapper can go best with freshly harvested veggies and other fresh ingredients. It has a yellowish tint which gives dishes made with this wrapper a golden look because its leaves are naturally colored by chlorophyll, an antioxidant chemical compound that also makes plants green.
10). Hem wrapped foods in banana leaves; such as lumpia (fresh lumpia), morcon (roast meat roll), chicharon bulaklak (deep fried pork intestines) and kesong puti (white cheese) to name a few. They also place foods wrapped in banana leaves inside the cooking pot so that boiling water or broth will cover and flavor it as it is being cooked.
11). Banana leaf roll – actually, this type of “lumpiang sariwa” is not made from banana leaves but with food grade plastics because the dough’s color is yellowish but this wrapper still has the same texture as those made with banana or plantain leaf wrappers. It tastes just like those wrapped in banana leaves and can be used for lumpia (fresh lumpia), morcon (roast meat roll), chicharon bulaklak (deep fried pork intestines) and kesong puti ( cheese) among others.
12). Bihon – is a type of “lumpiang sariwa” that uses rice flour as its main ingredient. It’s also called Jap-Chew because it has a fine, slippery and stringy texture which makes it most suitable for Lumpiang Shanghai (Chinese-style fresh lumpia) dishes.
13). Bihon Guisado – this type of “lumpiang sariwa” consists of bihon with onion, garlic and carrots chopped into small pieces then added to the cooked meat dish. In Filipino cuisine, plantains are usually added to beef pares (beef stew), tinapa flakes or anchovies in coconut milk when making “sinigang na baboy” (boiled pork in a sour broth) and “adobo” (a vinegar-based stew cooked with soy sauce, garlic, peppercorns and bay leaves).
14). Japanese pan cake – this type of “lumpiang sariwa” is made from wheat flour which gives it a soft bread-like texture. It’s used for lumpiang Shanghai (Chinese-style fresh lumpia) and other dishes that contain either beef or pork as its main ingredient.
15). Egg roll wrappers – this type of “lumpiang sariwa” has eggs as its main ingredients and can be bought at any Asian store. Lumpiang Shanghai (Chinese-style fresh lumpia) usually uses this wrapper to make the dish tastier because salt and pepper are added to it.
16). Flour wrappers – is a type of “lumpiang sariwa” made from all-purpose flour or cake flour with eggs, water and vegetable oil as its main ingredients. It tastes like doughnuts because its texture is similar to that of deep fried dough but this wrapper isn’t oily unlike the doughnut; hence, making it taste heavenly because it absorbs whatever sauce or meat juice is being used while keeping their shape thus making dishes moist and tasty.
17). Yema wrappers – also known as Tocino de Cielo (heaven’s bacon) because its sweet taste makes it very delicious; this type of “lumpiang sariwa” uses whole eggs, milk, heavy cream and sugar as its main ingredients. It can be prepared by cooking or baking it.
18). Sheets of gelatin – this type of “lumpiang sariwa” is used to make lumpia (fresh lumpia) but it’s mostly made from artificial ingredients that come in a powdered form then dissolved with water before being poured into a pan or any other dish to set firmly.
19). Macaroni roll – this type of “lumpiang sariwa” uses macaroni which is an elbow-shaped semolina pasta cut into small pieces; those pieces are boiled until they become soft and mushy then additional ingredients such as minced meat, carrots, cabbage, onion and spices are added before it’s mixed with egg yolks to make it thick.
The mixture is then placed in a greased baking pan or aluminum foil and baked for about 20 minutes before being sliced into small pieces, rolled over lumpia wrappers then deep-fried until they become golden brown.
20). Malunggay leaves – also called Moringa leaves – are most commonly used for “lumpiang gulay” (vegetable roll) but they can be substituted with collard greens when malunggay leaves are not available. After washing the malunggay leaves thoroughly, let them dry so they won’t tear when rolling them up with other ingredients inside.
Substitute for Lumpia Wrappers?
– Wonton wrappers and alternative:
Alternative for wonton wrapper is using rice paper spring roll wrappers or tapioca.
– Phyllo dough:
Phyllo dough or filo pastry can be used as an alternative to lumpia wrappers. Phyllo’s coiled structure makes it easier to work with than lumpia wrappers because you can stretch the sheets without tearing them. Phyllo dough is readily available in grocery stores, but requires thawing before use.
Lumpia skins are normally kept frozen until they are ready to be used. Lumpia wrappers are also much thinner than phyllo, so when cooking it may take a bit longer for the filling to heat up depending on how well your oven conducts heat.
– Egg roll wrappers:
Egg roll wrappers can be substituted with egg roll or spring roll wrapper. Unlike lumpia, egg rolls and spring rolls are deep fried before serving. Lumpia is usually served fresh and crispy when they’re still hot from the pan frying. Egg roll and spring roll wrappers can also come in different thickness.
Thicker ones are better to use for frying while thinner ones are best to use for fresh dishes like cold salads, filled pastries, sandwiches, etc. Lumpia wrappers are normally thin because it’s easier that way to avoid overcooking or burning them when pan-frying lumpia.
– Rice paper spring roll wrappers or tapioca:
Alternative for wonton wrapper is using rice paper spring roll wrappers or tapioca. Wonton wrappers are used for frying, steaming or boiling of wontons, dumplings and pot stickers; while rice paper spring roll wrappers are best used in fresh dishes like salads, appetizers, desserts.
– Spring roll wrapper:
Spring roll wrapper is usually sold pre-cooked and ready to use. It comes square shaped (18 x 18 cm/ 7 x 7 inches) or round (20cm/ 8 inches). Although the two types of spring rolls wrappers look similar there’s a huge difference between them because one’s meant for frying while other is meant for fresh dishes. Lumpia can be fried or baked but it would still taste good even if you do not fry the lumpia. Lumpia skin is very thin and delicate compared to spring roll wrappers.
– Red leaf lettuce leaves or butterhead or bibb lettuce:
Red leaf lettuce leaves are the best choice to use for fresh lumpia or spring rolls, but you can also replace it with bibb/ butterhead lettuce leaves. Bibb/ butterhead lettuce is more delicate than red leaf lettuce.
How To Use Lumpia Wrappers in Grocery Store?
– Make Fresh Summer Rolls: The rolled up fresh summer rolls (fresh because the wrapping is uncooked) contain raw vegetables like carrots, cucumbers, de-seeded jalapenos and rice vermicelli noodles. If you’re not into raw food, you can also use the wrappers with cooked ingredients.
For example, instead of making fresh rolls, you can boil and blanch vegetables like carrots and cucumbers then wrap the softened lumpia wrapper around them to create a cooked spring roll.
– Make Vegan Spring Rolls: To make vegan lumpia spring rolls that are texturally different from fresh or cooked summer rolls , you have to cook your filling first. The easiest way is just stir frying vegetables using all purpose seasoning salt . Then simply set aside the cooked veggies before wrapping them inside crispy fried lumpia wrapper.
– Make Fruit Summer Rolls for Dessert: These Summer fruit spring rolls are rolled up in totally raw fresh lumpia wrappers which means they are not fried unlike its spring roll counterpart. Summer rolls are the perfect alternative to ice cream and other sweets because it’s basically made up of fresh fruits that you can choose from.
You can use strawberries, blueberries, raspberries, kiwi fruit slices or any type of fruit that you like…
Lumpia Wrappers FAQs
Q: What is the difference between lumpiang Shanghai and lumpiang sariwa?
A: Lumpiang shanghai has a meaty filling usually consisting of ground pork, cabbage, carrots and bean sprouts while the other one which we call lumpiang sariwa uses vegetables as its main ingredients. Some people also call this latter kind as fresh lumpia because it does not have any meat in it.
Q: How to store lumpia wrappers?
A: Fresh lumpia wrapper can be stored in the freezer for 4 months. Be sure to put it inside a large freezer bag or wrap it tightly with plastic so that ice crystals won’t form on it. Thaw frozen lumpia wrappers before using them.
Lumpia wrappers, like eggrolls (spring rolls) are best when used within 2 days of purchase or should be refrigerated if you don’t plan to use them right away. Lumpia wrapper dries out very quickly once exposed to air so cover unused portions with a damp towel until ready to use them.
Q: What is the size of each single fresh lumpia wrapper?
A: Lumpia wrappers come in a size of 8×8 inches square. Each piece is cut from a large lumpia wrapper roll.
Q: What is the size of each single frozen lumpia wrapper?
A: The usual lumpia wrappers you buy at Oriental stores are the same as the fresh ones but once they are frozen, they become thicker and bigger in size due to expansion during freezing – about 9″ long x 4 1/2″ wide.
Thawed lumpia wrappers will shrink to their original size or may seem slightly smaller depending on how long it has been thawed for. Lumpia pastry can be refrozen an unlimited number of times without damage to its texture or quality unlike other food items with similar exposure.
Q: How to cook lumpia wrappers?
A: Some people are intimidated by the thought of making lumpia but in reality, it’s very easy. There are three steps in cooking lumpia wrapper, preparing filling, wrapping and frying. It is not necessary to have a lumpia wrapper maker or even a kitchen scale when making this dish unless you want your lumpiang shanghai to be really authentic in size and shape.
If you have neither, just estimate how much each sheet of wrapper will weigh before cutting them into squares. Here are the basic instructions on how to prepare homemade lumpia wrappers for Shanghai Lumpia Recipe .
Q: What kind of oil should I use for frying lumpia?
A: The most popular choice is vegetable oil but if you want your lumpiang shanghai to have more flavor, use lard instead. Do not add too much oil in the pan or pot when deep frying as this will make your fried lumpia soggy and oily.
Q: Is it possible to fry lumpia ahead of time?
A: Yes. Once the lumpiang shanghai has been fried and drained, place them on a plate lined with paper towels and cover with plastic cling wrap. Store them in the freezer until the moment you need to fry them again. This way, they won’t dry out and stay crispy even if kept inside the freezer for a day or two before frying once more. can also keep cooked frozen lumpia in the fridge overnight before frying them again.
Q: Why do lumpiang shanghai stick together?
A: When lumpia pastry is rolled out, too much flour has been used which prevents ingredients from coming apart easily once put together to form lumpiang shanghai. Flour also forms lumps that get stuck inside the lumpia wrapper.
One way around this is to put all ingredients (except for the cooking oil) in a bowl, mix them well with your clean hands and fry immediately. Oil on lumpiang shanghai ‘s wrapper can also make them stick together so use an oil sprayer to prevent it from sticking. Cooked lumpia should not be stacked or overlapped as they can become soggy.
Q: Why are some wrappers yellowish?
A: Lumpia pastry starts out almost white but once cooked, some of its components may darken which causes it to turn yellowish, often giving it an unappetizing look. This is usually due to prolonged exposure of soy sauce, annatto seeds and other natural food colors over heat which intensifies their color.
So if you want to retain the original lighter color of your lumpiang shanghai, do not overcook them and avoid browning soy sauce when preparing fillings.
Q: How can I make my homemade lumpia wrapper whiter?
A: Use eggs and water in your lumpia pastry dough. Some people also add banana or apple juice to make it lighter and whiter but this will require some experimenting. Using more egg whites than yolks may produce a whiter looking lumpia wrapper as well. And most importantly, don’t overcook them!
Q: How much oil should I use for frying the wrappers?
A: A small amount of oil – just enough to coat the surface of the pan or wok – is used in frying lumpiang shanghai. Adding too much oil can make your fried lumpia soggy and oily.
Q: When I fry my lumpiang shanghai, they are turning dark brown, even black before half of them are cooked! Why?
A: This problem usually occurs when you deep fry lumpiang shanghai for too long. The usual cooking time is 2-3 minutes per side but there are instances when it turns dark brown in just a few minutes or even seconds.
To avoid this, adjust the heat level so that your boiling oil would bubble gently when you place one wrapped spring roll at a time to cook. Lumpia wrappers that are too close to the heat source may also burn and turn black.
Q: What causes lumpia wrapper to turn brown while cooking?
A: This is usually due to the reaction of soy sauce or other natural coloring agents with heat, resulting in darkening or caramelizing. Another reason for this is prolonged exposure to heat especially if these are overcooked.
To prevent this from happening, avoid adding too much color enhancers like soy sauce, tomato ketchup and annatto seeds, and don’t overcook your lumpias. Also, it’s best not to put cooked lumpia pastry on top of each other as steam buildup may cause them to become soggy.
Lumpia wrappers are the paper-thin, eggroll skins that you use to create lumpia. You can find lumpia wrappers in grocery store near the other Asian food items or ethnic foods aisle. If your local store doesn’t have it, try checking with an international market nearby instead.
For those of you who don’t know what lumpia is, they are a type of Filipino dish made up of vegetable and meat fillings wrapped in wrapper dough before being deep fried until golden brown on all sides. They’re usually served as appetizers but can also be eaten for breakfast! It’s easy to make at home if you want to save time cooking dinner after work!
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