Jet Tila rolls basic tips into shrimp spring roll
Jet Tila knows only too well about what it is like to take the heat in the kitchen — and give it back. The Los Angeles chef, after all, has been a contestant, judge and a floor reporter on Food Network’s reality shows.
Ten years ago he appeared on “Iron Chef America” for the first time, and competed with Masaharu Morimoto. “I was 100 percent a bundle of nerves as I was battling my hero. He didn’t know who I was — no one did. I think he expected to steamroll me but we gave a good fight as there were only two points that separated us,” he says.
Mr. Tila, 43, is back on “Iron Chef” this year but as a floor reporter for the first time and offers commentary about the Kitchen Stadium action along with veteran Alton Brown.
Having been a judge on “Chopped” and a contestant in the “All-Stars” tournament and a Mother’s Day special that he tag-teamed with his mother, he’s well-versed with the show. “Contestants should not overthink it because they don’t know what is in the basket. So they should go in with food concepts and not specific dishes,” he advises.
He also is a six-time world record holder, having broken the stir-fry record twice and setting ones for a 6,656-pound seafood stew with help from the students and faculty from the University of Massachusetts in Amherst. In addition, he has set records for his 420-feet long granola bar, 16,000 pound fruit salad made from scratch and a 4,000-pound California roll that still stands.
But the role he most enjoys, he says, is being a culinary teacher and he got to do exactly that when he was co-hosted by Carnegie Mellon University Dining Services (program that fulfills the nutritional, educational and multicultural needs of students) and Chartwells Higher Education (program that offers nourishing and inspirational cuisines for Generation Z-ers) last week at CMU to demonstrate how to make his famous Vietnamese shrimp
spring roll from his first cookbook, “101 Asian Dishes You Need to Cook Before You Die.”
Before his hands-on lesson, he talked about his second cookbook, “101 Recipes Every Great Cook Should Know,” which he says is fundamentally about techniques that will make everyone a better cook and is being released in April 2019.
He also fielded all kinds of questions from the students.
“Yes, Bobby [Flay] is really that good in competitions.” “No, pineapple should never touch pizza, but I will do it all day as a restaurateur as it is my job to serve.” “The most crazy order I have gotten was when I was asked to burn a $1,800 wagyu steak until it had no color on it. It hurt me to to make it.” “In real time, a ‘Chopped’ contestant gets only 30 seconds to 1 minute to think about what to make.” “The person I would love to battle is my grandma, who taught me everything. I love her but I would love to kick her butt.” “My favorite show is the cooking series, ‘You Suck at Cooking’ on YouTube.”
Here are seven takeaways from his spring rolls demo:
Understand the rice paper: Make sure you have good quality ones and that they are not broken because they are so fragile. Packages come in different sizes, but 9- to 11-inch rice papers are an ideal size for the spring roll. Although they come in different varieties, such as sesame seeds, it is best to use the plain ones.
Let it be sticky, not soggy: It’s important that the rice paper is not oversoaked. In fact, the success of the roll lies in how long the rice paper is soaked in warm water. The paper should be still firm when it is taken out of the water as it will continue to soften on the cutting board. If it softens in the water, it will result in a soggy roll. Drip drain it first before placing it on the work surface; the paper needs to be dry and yet sticky.
Fill it up: Noodles are usually the common denominator when it comes to filling a spring roll. Rice noodles, rice vermicelli noodles and even bean thread noodles would work. First place the noodles on the paper and then add shredded lettuce, grated carrots, Thai basil and cilantro. Typically any raw vegetable that can be found in a salad can be added in a roll as it will add that desired crunch. In all, half a cup of filling is a good amount to make a tight roll. And, do make sure to leave an inch of space all around the rice paper.
Yes, there are no, no’s: Don’t add potatoes, sweet potatoes or parsnips or anything that is too earthy. Don’t add cooked vegetables as they contain a lot of moisture and will make the roll soggy. Don’t fill it with anything too wet such as sauce as it will break down the roll and make it messy. (Instead dip the finished roll in a sauce.)
On a roll: Work from the middle down and place the filling below the equator. Roll it away from you containing the filling with your fingers as tight as the skin can handle it, squeezing out all the air at the same time. Once the bottom skin rolls over once, push it down to flatten the roll a little
Don’t forget the shrimp: After it is rolled over a couple of times, add the shrimp. Poach the shrimp, cut into half and place the shrimp with orange side out. This way, the shrimp can be seen through the translucent skin all pretty and nice. Any grilled or poached chicken, pork or beef will work just as well. After placing the shrimp, make two 90-degree angles to form an envelope. Fold in the sides snugly and roll up the parcel.
Hey, it’s showtime: Lay the spring roll seam-side down on a serving plate. Cut the roll in a 45-degree angle with a wet knife and serve it with a hoisin-peanut dipping sauce.