While Cutthroat Kitchen chefs indeed struggle as they attempt to execute their dishes, the plates that host Alton Brown asks them to make aren’t inherently tricky; it’s the sabotages, of course, that that cause the chefs the most trouble. Most weeks the competitors are tasked with making everyday items like granola, blondies or spring rolls, which was the Round 1 dish in tonight’s all-new episode. Preparing such a dish within the allotted 30 minutes should be doable — after all, all they need to do is cook up a protein, chop a few ingredients for the filling and roll everything in a wrapper. Easy, right? The judge of the day, Jet Tila, made the process look downright simple as he showed off his foolproof technique for rolling competitor-worthy spring rolls during tonight’s After-Show. Read on below to learn his top tips, then click the play button on the video above to watch him and Alton in action.
1. Use restraint when wetting the wonton wrappers. “The secret is very simple,” Jet says. “Don’t oversoak these.”