Star Giniling CLASSIC GUISADO 250G (ready to eat ) can be use for lumpiang shanghai - Filipino style.

• Crispy wrapper: The thin, paper-like lumpia wrapper becomes golden-brown and shatteringly crisp when deep-fried.
• Savory filling: The traditional filling is made from ground pork, but can also include beef, chicken, or shrimp. It is mixed with finely chopped ingredients like carrots, onions, garlic, and seasoned with soy sauce or oyster sauce.
• Thin and small: Lumpiang Shanghai are typically thinner and smaller than other spring rolls, making them a perfect bite-sized appetizer.
• Dipping sauce: They are commonly served with agre dulce (a sweet and sour sauce), banana ketchup, or a spiced vinegar mixture. 

Prepare the filling: Combine ground meat, finely chopped vegetables (such as carrots, onions, and garlic), and seasonings in a large bowl. An egg is often used to help bind the mixture. (STAR GINILING CLASSIC IS THE BEST OPTION)

Wrap the lumpia: Lay a lumpia wrapper on a flat surface. Place a spoonful of the meat mixture near the bottom corner, fold the corner over the filling, fold in the sides, and then roll tightly into a log shape. Use water or an egg wash to seal the final edge.Fry until golden: Heat a deep pot of oil to about 350°F (175°C). Fry the lumpia in batches for 3–5 minutes, turning occasionally, until golden-brown and cooked through.Drain and serve: Remove the cooked lumpia from the oil and let it drain on a wire rack or paper towels to prevent it from becoming soggy. Serve hot with your favorite dipping sauce.