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Pasta, noodles & bread · Pastry & wrappers

Spring roll wrappers (wheat)

Very thin wheat-flour sheets that fry into crisp, blistered spring rolls and lumpia.

Also called: lumpia wrappers, spring roll pastry, spring roll sheets

Around the world: lumpia wrapper, balat ng lumpia (tl)

3 recipes with it

What it is

Spring roll wrappers are made by smearing a wet wheat dough onto a hot plate to form a thin, pliable, paper-like crepe. They fry lighter and crisper than egg-based egg roll wrappers and are sold frozen in square or round stacks. They are not rice paper, which is a dried rice sheet softened in water and often eaten unfried.

How it’s used

  • Chinese spring rolls
  • Filipino lumpia
  • Samosa strips and filo-style triangles
  • Baked or fried parcels

Characteristics

Texture
Thin and pliable raw; crisp and blistered fried.
When cooked
Thaw fully and peel apart gently; keep covered with a damp cloth and seal with flour paste.
Sold as
frozen
Cooking uses
Suitable for frying, Suitable for baking

Storage

Frozen. Keep frozen; thaw sealed and use within a day or two once opened.

Diet, allergens and safety

Contains Wheat, Gluten. May contain Eggs — check the label.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free (check label)
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Contains wheat and gluten; unsuitable for people with coeliac disease or a wheat allergy.
  • Some brands contain egg.

Nutrition per 100 g

Energy
291 kcal
Protein
9.8 g
Carbohydrate
57.9 g
Fat
1.5 g
Fibre
1.8 g
Sugars
— g

USDA FoodData Central: Wonton wrappers (includes egg roll wrappers) (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Filo pastry — Use 2 layers for baked rolls; more flaky, less crunchy.

Related ingredients

Recipes with spring roll wrappers (wheat)

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