Grain
Spring roll wrappers
Also called lumpia wrappers, lumpia wrapper, spring roll pastry, popiah skin
Very thin square or round sheets of unleavened wheat dough, cooked lightly on a hot plate and sold stacked and frozen. They wrap Filipino lumpia and turon, Chinese spring rolls and many Southeast Asian fried rolls, and are thinner and less eggy than egg roll wrappers.
Origin
Southern Chinese cooking, carried by Hokkien and Cantonese settlers across Southeast Asia. Many packs sold abroad come from Singapore, the Philippines, Thailand or Taiwan, in stacks of 25 or 50.
Flavour
Neutral and wheaty. Fried, they blister into a thin, shattering crust; fresh, as in popiah, they are soft and slightly chewy.
How to use it
Thaw the pack completely before opening, then peel the sheets off one at a time and keep the rest under a damp cloth, because they dry and crack quickly. Roll tightly, seal with water or a little flour paste, and fry at around 170°C.
Storage
Frozen, they keep for months. Once thawed, keep them wrapped in the fridge for up to a week. Do not refreeze them, or they stick together and tear.
