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!