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From Unstable Sourcing to In-House Production: ANKO Helps a Philippine Spring Roll Brand Build an Automated Production Line
Based in the Philippines, the client began by selling fried snacks before evolving into a Spring Roll specialist after their signature recipe gained popularity. Their products are now supplied to their own outlets, restaurants, and distributors. Previously, the client purchased Spring Roll Wrappers from suppliers and hand-rolled them in-house, but inconsistent quality and unpredictable lead times often affected production and product consistency. To gain greater control, they invested in ANKO’s SRP Automatic Spring Roll Pastry Sheet Machine with dual production lines, enabling in-house wrapper production while retaining hand-rolling to preserve product quality and flexibility. The client also began retailing Spring Roll Wrappers as a standalone product, allowing consumers to create their own Spring Rolls at home and opening a new retail market opportunity.
Spring Roll Pastry / Lumpia Wrapper
ANKO Team Research Problem Solving or Solution Delivery
Solution 1. Dual Lines, Double Output—Instantly Doubling Spring Roll Pastry Capacity
The client required as many as 5,000 Spring Roll Wrappers per hour. To meet this high-capacity target, ANKO configured the SRP Automatic Spring Roll Pastry Sheet Machine with a dual-line configuration, doubling production capacity and significantly shortening lead times—freeing the client from the production bottleneck of relying on a single supplier. The line is also equipped with a flour-dusting unit that evenly coats each wrapper with a light layer of anti-stick powder right after forming, preventing stacked wrappers from sticking together. This ensures every wrapper can be lifted off intact with a smooth, even appearance, greatly improving the efficiency and yield of the subsequent hand-rolling process.
The SRP production line is equipped with dual batter hoppers to reduce refill frequency
Dual baking drums bake in sync, automatically forming the Spring Roll Wrapper and conveying it to the cooling conveyor
The automatic cutting unit precisely cuts the continuous sheet of pastry into individual wrappers
Solution 2. Size and Weight Control to Meet Diverse Product Specifications
Beyond high output, the client also required precise control over the wrapper's size and weight. The SRP Automatic Spring Roll Pastry Sheet Machine can flexibly adjust its cutting dimensions to meet customer needs, successfully producing wrappers in both 14 cm and 15 cm widths to match different product and packaging specifications. On weight control, the SRP maintains a high level of consistency, keeping each wrapper's weight stable between 7.5 to 8 grams. For a 25-sheet pack, this totals approximately 198 grams, successfully meeting the client's target of 200 grams ±2%. Whether supplying the client's own production line or sold as a standalone retail item, this consistency helps maintain stable product quality while keeping costs under control. In addition, the wrappers produced by ANKO's equipment are thin yet resilient, making them easy to handle during rolling and resistant to tearing. Once finished, they are ready to be bagged and prepared for shipment.
A 14 cm wide Spring Roll Wrapper produced by the SRP
The SRP can also produce 15 cm wide Spring Roll Wrappers
Each wrapper's weight is stably controlled between 7.5 to 8 grams
A stack of 25 wrappers weighs approximately 198 grams in total
The finished SRP wrapper is thin yet resilient
Finished Spring Roll Wrappers are bagged for packaging
The SRP Automatic Spring Roll Pastry Sheet Machine designed for this client features a dual-line configuration to meet their capacity requirements. From equipment planning through production implementation, ANKO team provided professional support, while ANKO's local agent in the Philippines also offers on-the-ground operational training, technical support, and after-sales service—helping the client quickly get up to speed and consistently produce high-quality Spring Roll Wrappers.
Food Equipment Introduction
- Pour in the batter
- The baking drum automatically forms the pastry sheet
- The wrapper is cooled and set
- Automatically cut into individual wrappers
- Automatic counting
- Neatly stacked and ready for packaging
Complete Production Setup, Greater Spring Roll Pastry Efficiency!
To meet the client's requirement of 5,000 Spring Roll Wrappers per hour, ANKO not only configured SRP machine with a dual-line configuration but also recommended pairing them with a batter mixer and a batter storage tank. This ensures a steady, uninterrupted batter supply during continuous high-capacity production, allowing the equipment to run at full capacity and reducing downtime caused by manual batter preparation falling behind.
On the packaging side, the SRP's built-in counting device automatically tallies the wrappers as they are cut, making it easy to portion them into fixed quantities for packing. From batter supply to finished-product counting, this complete production support package not only reduces manual labor but also improves overall production and shipping efficiency.
The BM Series Batter Mixer automatically mixes the batter and transfers it to the storage tank
The BW Series Batter Storage Tank features a built-in cooling system to help preserve batter quality
The SRP's cutting counter automatically cuts and stacks wrappers to the required count
- Solution Proposal
Automated Spring Roll Pastry Production—From Batter to Finished Product in One Seamless Process
From batter mixing and pastry baking to cooling, cutting, and automatic counting, ANKO offers a complete automated solution for Spring Roll Pastry production, helping clients reduce their reliance on externally sourced wrappers and take control of product quality and supply stability from the source. Whether supplying an in-house Spring Roll production line or launching an independently packaged retail product, ANKO can flexibly adjust size, thickness, and capacity configuration to match customer needs.
For clients looking to expand into large retail chains, an X-ray Inspection Machine can also be integrated to strengthen foreign-object detection and food safety management, helping products meet the quality standards required by retailers. To learn more about automated Spring Roll Pastry production, please click Learn More or submit the inquiry form below.
- Machines
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SRP
In this case, the client invested in an SRP Automatic Spring Roll Pastry Sheet Machine to produce their own wrappers in-house, reducing reliance on outside suppliers while improving both product quality and supply stability. The SRP uses a microcomputer-controlled baking drum with temperature accuracy within ±1°C, ensuring every wrapper bakes to a consistent doneness and thickness. Its built-in 2.5-meter cooling conveyor allows wrappers to cool and set immediately after baking, making subsequent cutting easier. Cutting dimensions can be flexibly adjusted to customer requirements, and thickness can be set anywhere between 0.4 to 0.8 mm to meet different product specifications. The same machine can also be extended to produce Samosa Pastry, Crepe, and other products, giving the client the flexibility to expand their product line in the future while maintaining a stable supply of Spring Roll Wrappers.
- Country
Philippines
Philippines Ethnic Food Machine And Food Processing Equipment Solutions
ANKO provides our clients in the Philippines with advanced automated food production technology for making Empanadas, Shumai, Lumpia (Spring Rolls), Dumplings, and more. We also offer integrated solutions for popular foods such as Siopao, Dim Sum, Tapioca Pearls, Meatballs, Fishballs, and more. Our professional team and local agent assist clients with a smooth transition from manual to automated manufacturing to enhance their production efficiency and consistency.We support our clients in their automated manufacturing food business, from food preparation and machine procurement to production line design to troubleshooting and after-sales service.Please feel free to fill out the inquiry form below, and discover how we can work together to optimize your food production.
- Category
- Food Culture
Lumpia is a beloved staple of Filipino cuisine, its name derived from the Hokkien word for Spring Roll (潤餅, "lunpia"). Early Hokkien immigrants brought this tradition of thin-wrapped rolls to the Philippines, where it gradually localized over time, incorporating local ingredients and eating habits to form today's diverse Lumpia culture. Among the most iconic variations is Lumpiang Shanghai, featuring a thin, crispy wrapper filled with ground pork, carrots, and onions. Lumpiang Sariwa, by contrast, uses fresh vegetables and bean sprouts wrapped in an unfried wrapper. There is also Turon, a dessert made by wrapping banana and jackfruit in a Spring Roll Wrapper, deep-frying it, and coating it in caramelized sugar—demonstrating the wrapper's versatility across both savory and sweet applications.
From family gatherings, birthday parties, and festive celebrations to everyday meals and street food stalls, Lumpia is deeply woven into Filipino food culture. The Spring Roll Wrapper itself holds strong potential for both home cooking and commercial use: beyond being used to make various types of Lumpia, it is also sold as a standalone retail product, letting consumers pair it at home with their favorite fillings. Several Spring Roll Wrapper brands are already established in the Philippine market, such as Bambi, Marby, SM Bonus, and Simex, with products reaching not only the local market but also Asian grocery stores in the United States, Canada, and beyond. Some brands have also addressed a common consumer pain point by introducing packaging with individual separated sheets, effectively preventing thawed frozen wrappers from sticking together and tearing—further boosting product convenience and retail competitiveness.- Handmade Recipe
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Food Ingredient
Cake flour/Cornstarch (or tapioca starch)/Eggs/Water/Salt/Cooking oil
How to make
(1) Combine cake flour, cornstarch, eggs, salt, and water, and mix thoroughly into a thin, lump-free batter. Let it rest for about 20 to 30 minutes. (2) Heat a flat pan and brush on a thin layer of oil. Pour in a portion of the batter and quickly swirl the pan so the batter spreads evenly into a thin, round sheet. (3) Cook over medium-low heat for about 30 seconds to 1 minute, until the wrapper sets and its edges lift slightly, then gently peel it off. (4) Stack the finished wrappers and let them cool before using them to wrap various fillings, or seal and store them for later use.
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