We challenged chefs of three different skill levels – amateur John, home cook Natasha, and professional chef instructor King Phojanakong from The Institute of Culinary Education – to fry us a batch of tasty spring rolls. Once each level of chef had finished and tasted their final product, we asked food scientist Rose to explain their choices from an expert’s perspective. Which level of spring rolls would you reach for first?
Looking for the Institute of Culinary Education? @iceculinary
4 Levels of Spring Rolls: Amateur to Food Scientist | Epicurious