Mango Sticky Rice Spring Rolls – Fresh & Tropical
Mango Sticky Rice Spring Rolls combine coconut sticky rice and fresh mango in soft rice paper wrappers.
Ingredients
- 250 g glutinous sweet rice, soaked for a few hours or overnight
- 350 –400 ml water for steaming
- 1 –2 ripe mangoes
- 200 ml full-fat coconut milk
- 1 tablespoon sugar
- Pinch of salt
- 1.5 teaspoons cornstarch mixed with water to form slurry
- 10 rice paper sheets
- Roasted sesame seeds for garnish
Instructions
Cook the Sticky Rice
- Soak the glutinous rice for a few hours or overnight.
- Steam for 20–25 minutes until tender.
- While still warm, mix with coconut milk, sugar, and a pinch of salt.
- Allow to cool completely before assembling.
Prepare the Coconut Drizzle
- In a small saucepan, heat remaining coconut milk gently.
- Stir in the cornstarch slurry and simmer until slightly thickened.
- Set aside to cool.
Prep the Mango
- Peel and slice mango into thin strips or matchsticks. The riper the mango, the sweeter the rolls.
Assemble the Rolls
- Dip a rice paper sheet into warm water for a few seconds until soft.
- Place on a clean surface.
- Add a spoonful of sticky rice and a few mango slices in the center.
- Roll It Up
- Fold in the sides.
- Roll tightly from the bottom like a burrito.
- Repeat with remaining wrappers.
- Sprinkle with roasted sesame seeds and serve with coconut drizzle. Your Mango Sticky Rice Spring Rolls are ready to enjoy.
Notes
- You can add shredded coconut for extra texture.