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Mango Sticky Rice Spring Rolls Recipe

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4.3 from 4 reviews

Mango Sticky Rice Spring Rolls are a refreshing and innovative twist on the traditional Thai dessert. Combining sweet glutinous rice infused with rich coconut milk and juicy ripe mangoes, these spring rolls are wrapped in delicate rice paper for a light, summery treat. Served with a luscious coconut drizzle and sprinkled with roasted sesame seeds, they make a perfect no-bake dessert or snack with a tropical flair.

  • Total Time: 35 minutes (excluding soaking time)
  • Yield: 10 spring rolls

Ingredients

Sticky Rice

  • 250 g glutinous or sweet rice (soaked for a few hours or overnight)
  • 350-400 ml water
  • 200 ml full-fat coconut milk
  • 1 tbsp sugar
  • Pinch of salt

Corn Starch Slurry

  • 1.5 tsp corn starch
  • Water to mix

Fresh Ingredients & Assembly

  • 1-2 ripe mangoes
  • 10 rice paper sheets
  • Roasted sesame seeds for garnish

Instructions

  1. Cook the Sticky Rice: Soak the glutinous rice for several hours or overnight to soften the grains. Drain and steam the rice for about 20–25 minutes until tender. While still hot, gently mix the rice with warm full-fat coconut milk, sugar, and a pinch of salt to infuse flavor. Allow the mixture to cool to room temperature.
  2. Prepare the Corn Starch Slurry: Combine the corn starch with a small amount of water to create a slurry. This will be used later to seal the spring rolls.
  3. Prep the Mango: Peel the ripe mangoes and slice them into thin strips or small matchstick pieces. Use the ripest mangoes available for maximum sweetness and juiciness.
  4. Soften Rice Paper: Fill a shallow dish with warm water. Dip one rice paper sheet into the water for a few seconds until pliable but not too soggy. Lay it flat on a clean surface or plate for assembly.
  5. Assemble the Rolls: Place a spoonful of the cooled sticky rice in the center of the softened rice paper. Add a few mango strips on top of the rice. Be careful not to overfill to allow for easy rolling.
  6. Roll the Spring Rolls: Fold the sides of the rice paper over the filling. Then, starting from the bottom edge, roll tightly upward like a burrito to enclose the filling completely. Use a brush with the corn starch slurry to seal the edge of the rice paper if needed.
  7. Garnish and Serve: Sprinkle roasted sesame seeds over the finished spring rolls for added texture and a toasty flavor. Serve immediately with any remaining mango slices and a drizzle of extra coconut milk if desired.

Notes

  • Soaking the glutinous rice overnight ensures tender and sticky results.
  • The rice paper can dry quickly once softened, so work swiftly when assembling rolls.
  • For a vegan and gluten-free dessert, ensure all ingredients meet dietary preferences.
  • Serve the spring rolls fresh for the best texture, as the rice paper may become chewy if stored for too long.
  • Additional coconut milk drizzle can be sweetened with extra sugar to taste.
  • Author: Amelia
  • Prep Time: 10 minutes (plus soaking time overnight)
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Thai
  • Diet: Gluten Free

Find it online: https://recipesvibe.com/mango-sticky-rice-spring-rolls-recipe/