Make Spring Rolls Your Own With This Expert Filling Tip

How to spruce up your spring roll filling like a pro

While minced pork is a popular choice for traditional spring rolls due to its delicious, fatty texture and subtle sweetness, Chee Ping Chang opts for a different meat. "In my favorite filling, I substitute the pork with braised beef," he shares about his ideal spring rolls. This substitution truly enhances the appetizer, as the braising process results in a remarkably tender and flavorful bite. Beef shank is a common selection, but an often-overlooked cut worth trying is beef neck; both can be cooked low and slow with aromatics like ginger and garlic, along with condiments such as rice wine and soy sauce, to complement your broth or stock. After a few hours, the meat should become fork-tender and packed with flavor—ideal for stuffing into spring rolls.

Although braised beef is Chang's top pick, at the Miami branch of Hakkasan, he prepares crispy rolls filled with duck. These are served in pairs with a tangy, fruity plum sauce.

Once you've chosen your protein, you can get creative with the rest of the filling, adding vibrant julienned bell peppers for color or earthy oyster or shiitake mushrooms for depth. You can also experiment with cooking methods, whether you prefer air-frying a batch of spring rolls or shallow-frying them in a pan with peanut oil. Don't hesitate to unleash your creativity—after all, that's the essence of Chang's take on this classic dim sum dish.