Procedure:
 

1. Dissolve salt in water;
2. Place flour into a bowl then make a hole at the center, add water-salt solution then mix into sticky batter-like characteristics;
3. Rest dough for about 20 to 30 minutes( this is to develop gluten; properly develop dough don’t break or tear apart when portion is pulled away);
4. Heat frying pan to about 80 to 90°C;
5. Take a handfull of the dough then smoothen it between fingers through swirling motion of the hand;
6. Remove pan out of the heater but make sure metal is at desired heat, push the dough then spread around the smooth surface of the pan to desired size and diameter, then pull back excess dough and return it to bowl container;
7. Patch film surface to smooth with right hand finger then place back pan to heater until film dries( dried film flakes out of pan surface easily );
8. Remove film and place in clear cardboard; Repeat procedure #5 to #8 until all doughs were made into wrapper.
   • Note : Frying pan to be used in lumpia wrapper making must be cleaned thoroughly and made to smooth surface.with sand paper. Washed surface with water then dried with dry clean cloth. Heat metal with oil for about 5 minutes, drain oil then removere maining oil using white paper. Do not wash anymore, pan is ready for use anytime. If posible, do not use this pan for any other purpose, it is exclusively for wrapper use only.