It is called “Lumpiang” in the Philippines.
It is a long, slender pastry roll with a filling. The pastry is a dough wrapper that the filling is rolled up in. It must be rolled tightly, and the end is usually sealed, so that its filling will not spill out during cooking. It is usually deep-fried.
The fillings vary: meat, meat and vegetables, or just vegetables. The meat is ground or finely minced, typically pork or beef, though nowadays, many also use ground turkey or ground chicken. Vegetables usually include cabbage and carrot.
There are also sweet ones made with banana and sugar in them.
There is also a fresh, uncooked version of Lumpia in the Philippines, Lumpiang sariwa: a leaf of lettuce is placed on a homemade wrapper, then a cooked filling goes on top of the lettuce, then it’s rolled up and served.
Lumpia is popular in the Netherlands, from that country’s days as a colonial master in Indonesia, where it is spelled “loempia” and can be bought from street carts at markets.
Assemble all of the Lumpia in advance before starting to fry, and cover with plastic wrap as you make them so they don’t dry out on you.
Lumpia to be fried can be formed in advance, and frozen.