Traditional shrimp summer rolls are a great Asian appetizer. This version adds corn and uses Old Bay Seasoning to give it a New England inspired twist. The poaching liquid doubles as a dipping sauce as well. You can find rice paper wrappers and rice stick noodles at Asian grocery stores and the Asian section of well-stocked grocery stores.
- 1 cup low-sodium chicken stock
- 6 shrimp, (with shells and head, if possible)
- 1 ear of corn, shucked and broken in half
- 1 ounce thin rice stick noodles
- 1 medium carrot
- 2 green onions
- 2 1/2 teaspoons Old Bay Seasoning, divided
- 4 8-inch round rice paper wrappers
- 4 leaves butter lettuce
- 2 tablespoons unsalted butter
- Heat the chicken stock in a Anolon® Advanced 2-Quart Covered Saucepan until it boils. Reduce heat to a simmer, add the shrimp (unpeeled) and cover for 2 minutes. Remove the shrimp using tongs to a colander and rinse under cold water until cool enough to handle.
- Place the corn halves in the chicken stock and cover. Simmer the chicken stock for 7 minutes to cook the corn.
- While the corn is cooking, peel and discard the shells and heads of the shrimp. Split the shrimp lengthwise and devein. When the corn is done cooking, remove them from the saucepan with tongs, saving the stock for later. Run them corn under cold water until they are cool enough to handle and cut the kernels off into a bowl.
- Cook the rice noodles as per the directions on the package then drain and run under cold water to cool. Slice the carrot and green onions into matchsticks.
- Assemble the summer rolls by dipping 1 rice paper wrapper into warm water for a second. The wrapper should still be firm but will soften. Place on a cutting board. Put 3 shrimp halves onto the wrapper, facing down, then sprinkle 1/4 teaspoon of Old Bay Seasoning over the shrimp. Top with some carrots, scallion and corn. Sprinkle 1/4 teaspoon more over the corn then place with some rice noodles and a leaf of butter lettuce. Fold the sides of the roll over carefully, then roll the rice paper up and over the sides and roll tightly. Repeat for the remaining ingredients.
- To make the dipping sauce, strain the chicken stock through a sieve into a measuring cup. You should have 1/2 cup, if you have less, add more stock. Wipe out the saucepan (no need to clean it) and then add the stock back to it. Add the butter and 1/2 teaspoon of the remaining Old Bay Seasoning to the saucepan and whisk until the butter is melted. Cool and serve with the summer rolls.