Place 5 to 6 lumpia into skillet and cook until golden color, turning occasionally. Transfer cooked lumpia to a paper lined plate or to a strainer to drain oil. Serve warm.

Strain to remove lumps. Heat a lightly oiled nonstick pan. Pour in about ¼ cup of batter, swirling to form a thin crepe. Cook until set, flip briefly to cook the other side, and set aside. Repeat.

Join the excitement of the Lumpia Throwdown in San Antonio, a unique quest to find the best lumpia in town, as featured on SA Live. Celebrate National Lumpia Day with cooking and eating ...