I saw many videos and links on how to create your own fresh lumpia wrapper in the web, most are helpful but to be honest, success is all up to you. It is quite impressive how they make it look like so easy to work on, and they will even tell you how easy it is to make. But doing it myself, it was hard. From the dough to the cooking process, work hard is what you need and patience. Also, there is no exact measurement on this, use your instinct, it never fails! I got the recipe from this website for reference, and everything should be your own decision to make. Good luck!
Ingredients :
1 c. of all-purpose flour
1/3 c. of corn or tapioca starch
1 egg
1/2 tsp. of salt
2-3/4 c. of water (you may have to adjust this depending on the quality of the flour and starch you use)
Cooking procedure :
In a mixing bowl, beat the egg. Add the water and mix. Add the flour, starch and salt and mix until well blended.
Place the frying pan on the stove and turn on the heat to medium-low. Pour 1/3 cup of batter into the pan, swirling the pan to evenly distribute the batter on the bottom. Cook the batter until the crepe (it is a crepe, really) pulls away from the sides of the pan (see the photo), about two minutes. Using a spatula, flip the crepe over and cook the other side for a minute.
Okay, stoves have different settings and temperature and the cooking time of two minutes is relative. How can you tell if the crepe is ready to be flipped over? It is ready when the spatula slides easily underneath. If the crepe wrinkles, that means it is still too wet. If you flip it at this stage, it is still sticky, it’s difficult to flip over and it might crumple and stick in places.
Just keep repeating the procedure until you have used up all the batter. A tip: stir the batter before cooking each wrapper. The starch has a nasty tendency to sink to the bottom and you really want the batter to be very well blended before it goes into the hot frying pan.
Where do you place the cooked lumpia wrappers? Most cooks will say stack them between sheets of kitchen (wax) paper. That’s too rich for me — kitchen paper is not cheap and I only use it for baking. I don’t have any problems stacking the cooked lumpia wrapper one on top of the other. They might stick to one another if they are still wet. But if they have been sufficiently looked, you will be able to pull off each wrapper easily.
How long will they keep? Ah, I do not know. I only make lumpia wrappers that can be consumed in one meal.
Ingredients :
1 c. of all-purpose flour
1/3 c. of corn or tapioca starch
1 egg
1/2 tsp. of salt
2-3/4 c. of water (you may have to adjust this depending on the quality of the flour and starch you use)
Cooking procedure :
In a mixing bowl, beat the egg. Add the water and mix. Add the flour, starch and salt and mix until well blended.
Place the frying pan on the stove and turn on the heat to medium-low. Pour 1/3 cup of batter into the pan, swirling the pan to evenly distribute the batter on the bottom. Cook the batter until the crepe (it is a crepe, really) pulls away from the sides of the pan (see the photo), about two minutes. Using a spatula, flip the crepe over and cook the other side for a minute.
Okay, stoves have different settings and temperature and the cooking time of two minutes is relative. How can you tell if the crepe is ready to be flipped over? It is ready when the spatula slides easily underneath. If the crepe wrinkles, that means it is still too wet. If you flip it at this stage, it is still sticky, it’s difficult to flip over and it might crumple and stick in places.
Just keep repeating the procedure until you have used up all the batter. A tip: stir the batter before cooking each wrapper. The starch has a nasty tendency to sink to the bottom and you really want the batter to be very well blended before it goes into the hot frying pan.
Where do you place the cooked lumpia wrappers? Most cooks will say stack them between sheets of kitchen (wax) paper. That’s too rich for me — kitchen paper is not cheap and I only use it for baking. I don’t have any problems stacking the cooked lumpia wrapper one on top of the other. They might stick to one another if they are still wet. But if they have been sufficiently looked, you will be able to pull off each wrapper easily.
How long will they keep? Ah, I do not know. I only make lumpia wrappers that can be consumed in one meal.
So why couldn't you have just described the procedure in your own words? You had taken the effort to take photos but not the effort to write the procedure?
ReplyDeleteHi Connie,
ReplyDeleteYeah, you have a point, but you see, I want my visitors to read your procedure instead because I find yours easy to follow. If I am going to make my own procedure, they will probably won't understand because it was all mess! hahahaha! But maybe after my 5th time of trying to cook it in the pan, it was a success! I hope you don't mind. Let me know if there is any problem and I will be happy to delete your procedure in my blog. = )