With much respect to Jane’s Addiction. Better music to bang to there could not be. Nothing beats a summertime roll in the hay. Summer sex is sweaty, sticky, and sumptuous. When all have been said and done properly, some light fare is in order. The summer appetite is for something light and refreshing. Heavy, saucy things just don’t do a body warmed by the sun good. That was my conclusion after hiking through the Angkor Wat and Thom ruins all day in the blazing Cambodian heat. The Canadian backpacking aspiring anthropologist/stone cold hottie I met by the tree growing out of the cracks of a crumbled temple and I collapsed into a booth at an empty restaurant when we got back to Siem Riep. Ms. Canada held up two fingers up and we were brought two Angkor beers and two shrimp spring rolls. The nibbles recharged my aching body and overwhelmed sense of wonder. It also got the ball rolling on a beautiful evening performing a clothing optional duet of “Oh, Canada!”
Bring a pot of water to a boil. Throw in the raw shrimp and boil until pink (approx 3 min). Remove the shrimp and place in icy water. Throw the bean thread noodles into the boiling water and stir until soft (approx 2 min). Remove the noodles from water, toss in a bowl and throw in some ice to cool it down.
Submerge the rice paper wrap into the water down except your clutching fingertips. After a moment, remove from the water and quickly lay it flat on a pan or cutting board. Add a pinch of the cooled bean thread noodles to the middle of the rice paper. Place two mint leaves, strips of jalapenos, and shrimp. Roll the top edge tightly down over the contents. Repeat on left and right side. Finish with some tight rolling with the bottom fold. Roll up five more and your summer may commence.