Each piece is a 20g roll: about 12g of pork filling (30 calories), a 5g wrapper (14), and the oil it soaks up in the fryer (about 12). That is 55 each, and the wrapper-to-filling ratio is what makes lumpia cheaper per calorie than a meatball. The oil is the swing factor. A thin roll fried in fresh oil absorbs about 2g, a fat roll in tired oil absorbs 4g, which doubles that part of the count.
The problem is the plate, never the piece. A party tray of 50 pieces costs 350 to 500 pesos and a normal adult clears 10 to 15 across an afternoon without noticing, which is 550 to 830 calories. At a carinderia, lumpia shanghai as ulam is 4 to 5 pieces with a cup of rice, 540 calories, and the pieces there are usually larger, around 30g each.
The dip is sugar. Sweet chili sauce is about 15 calories per tablespoon, banana ketchup about 12, spiced vinegar is under 5. Two tablespoons of sweet chili on 10 pieces adds 30 calories, which is not dramatic, but it is a lot of sugar for a savoury snack. Vinegar with garlic and chili is the traditional pairing and it happens to be the lightest.