Line a baking sheet with parchment paper or a silicone baking mat.

Carefully separate spring roll wrappers. Egg roll wrappers can be substituted for spring roll wrappers. Cover the wrappers with a moist paper towel to prevent them from drying out and to make rolling easier.

Cut the softened cream cheese into 10 equal pieces. Spread the cream cheese onto the wrapper. Leave about 3/4-inch boarder around the edges.

Drain your crushed pineapple well. Press it into the strainer to remove as much liquid as possible. Spread 2-3 tablespoons of crushed pineapple on top of the cream cheese.

Sprinkle 1/2 teaspoon of sugar over the top of the pineapple.

Roll the spring rolls. Lay your spring roll out like a diamond. Fold bottom edge up. Fold both one side into the center. Repeat with the other side. Roll the bottom up towards the top, tucking in any pieces that poke out along the way. Seal the edges with a little water. Repeat with the remaining spring roll wrappers.

Preheat a couple inches of oil in a pan to 350 degrees. Make sure you check the temperature of your oil! If it's too hot they will burn. Fry the Pongo Lumpia for 3 minutes on each side, until golden brown. Drain on paper towels. Roll in extra sugar while they are still hot. They are best served warm(in my opinion) but leftovers are also delicious served cold right out of the fridge.