Master Chef July 7
What a bunch of silliness
Most of all the entire spring roll thing was wrong on so many levels
They obviously wanted an egg roll - not a spring roll
I am surprised at the judges, I think Graham (?) actually said they wanted something a few levels above a takeout eggroll
Look at any decent Chinese cookbook and there are no recipes for a "takeout" eggroll
Dan said he knew how to do wontons and dumplings-I am not surprised,they are well known Chinese dim sum treats
Also when I have seen and eaten a spring roll, they are no way like the rolls I saw on the show, a spring roll is a delicate fairly transparent skinned snack and they have no "bubbles"
"Dan you should be in your element (or some such comment)" stereotype much?
I was thinking the same thing. Those are egg roll skins, not spring roll skins. That's the problem with these shows doing ethnic dishes. The judges don't know the dish. These judges have obviously never had a real spring roll. PF Chang's doesn't count, judges. How can they judge what they don't know?
And why did Courtney not have to cook? Just because she won last time she gets a free pass? Doesn't seem fair. Don't the winners usually just get to be team captains?
"And why did Courtney not have to cook? Just because she won last time she gets a free pass?"
I figured that was so that they could have teams of two, without any extra people.
But given Gordon's increasing fixation on her shoes, and the showrunners' desire for a villain maybe she just got a pass.
I thought it was bizarre they were having them make their own wrappers --- for spring rolls. I recall watching Ming Tsai and Top Chef contestants making spring rolls and they always use some sort of store-bought wrapper... surely if that's good enough for them....
Also read an interview with Ahran this week where she talked about all the crap she's gotten on social media for screaming at Leslie during the wedding episode and how she and Leslie actually get along great. May be a good lesson for her.
Your name is Madeline! You should be able to bake a madeleine! This is right in your back yard! Are you finished? Have you given up? At least one of you is going home today!
I hate to disagree with Google but the ones in the pictures under Vietnamese are called fresh rolls, not spring rolls.
Vietnamese spring rolls have smooth wrappers, just like the Chinese ones but usually have a filling of pork and shrimp, and sometimes taro.
The Chinese ones have smooth wrappers and a filling of pork.
The bubbly skinned ones are called egg rolls and are usually filled with vegetables and bean sprouts.
The thin, smooth spring roll wrappers are opaque.
The rice paper wrappers are semi-tranparent and are used for the fresh rolls (not fried). You can fry the rice paper wrappers but they fry up differently.
Here's a picture of the most common brand. As you can see, you can't see the filling.