One interesting twist I've tried with Pork Lumpiang Shanghai is adding a bit of grated cheese to the filling. It adds a nice creamy texture and a slight sharpness that complements the traditional flavors. Some even add chopped water chestnuts for extra crunch. To keep them crispy, after frying, place them on a wire rack instead of paper towels so they don't get soggy. Also, you can double fry them—first on medium heat until cooked, then quickly again on high heat just before serving. This technique helps them stay crisp longer, perfect for parties. Enjoy your cooking!