To make Filipino lumpia wrappers, make a batter of eggs, salt, oil and cornstarch. Pour 2 tablespoons of the mixture into a hot pan, and cook briefly on both sides. Repeat with the rest of the batter. This recipe yields 15 to 20 lumpia wrappers.
Break and separate 2 eggs, and whisk the whites until they are foamy. Slide the yolks into the whites, and whisk again.
Put 1 cup of cornstarch into a bowl, and pour in 1 1/4 cups of water. Stir until the cornstarch dissolves, and then pour the liquid into the eggs. Add 1 teaspoon of salt and 1 teaspoon of oil. Stir the batter thoroughly, and let it sit undisturbed for 10 to 15 minutes.
Set a non-stick pan on the stove over medium-low heat. Brush it with oil, stir the batter and add 2 tablespoons to the pan. Spread the batter by tilting the pan gently, and cook it for several minutes. If the batter bubbles while cooking, reduce the heat.
When the edges of the wrapper pull away from the pan, lift it out, and set it on a plate covered with waxed paper. Cover the wrapper with another piece of waxed paper.
Cook the rest of the wrappers in the same way, stirring the batter before adding more to the pan. Keep the cooked wrappers separated by waxed paper, so they do not stick together.