Grate upo coarsely or slice finely. Leave in a colander and allow to drain.
Peel shrimps and remove the head. Slice the shrimp meat into small pieces. Boil the shrimp head and shells in 1 cup water for 5 minutes. Get the broth by staining the shrimp shells. Set aside the shrimp broth.
In a saucepan, saute garlic and onions. Add pork and saute until brown. Add shrimp and oyster sauce then saute. Pour the shrimp broth and simmer until sauce is reduced.
Add in the upo and stir. Simmer for about 10 minutes until the liquid that comes from the upo is reduced and mixture is dry.
Remove from heat and cool. Top one side of the lumpia wrapper with the upo filling.
Roll tucking in both ends. Seal other side by moistening wrapper.
Deep fry on boiling fat until golden brown.
Drain on paper towels to absorb excess oil.