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Thai Mango Sticky Rice Summer Rolls Recipe

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4 from 14 reviews

Thai mango sticky rice summer rolls are a refreshing and delightful twist on the classic Thai dessert, combining the creamy sweetness of sticky coconut rice with fresh mango and mint, all wrapped in delicate rice paper. Perfect for a light summer treat or appetizer, these rolls offer a balance of textures and tropical flavors.

  • Total Time: 40 minutes
  • Yield: 16 summer rolls

Ingredients

For the Rice

  • 1 cup Thai white glutinous rice
  • 1 cup + 2 tablespoons water

For the Coconut Cream

  • 1 ½ cups full fat coconut cream
  • 4 tablespoons palm sugar (or sugar of your choice)
  • ½ teaspoon salt

To Assemble

  • 16 rice paper spring roll wrappers
  • 1 mango
  • Fresh mint leaves

Instructions

  1. Rinse and Soak Rice: Rinse the Thai glutinous rice thoroughly under cold water using a sieve. Soak the rice for at least 1 hour or overnight to ensure proper texture, then drain and rinse again.
  2. Cook the Rice: If using a rice steamer, steam the rice for 20 minutes until tender. If no steamer is available, place the rice and 1 cup plus 2 tablespoons of cold water in a saucepan with a lid. Bring to a simmer, then immediately reduce heat to low and cook undisturbed for 10 minutes. Once water is absorbed, turn off heat and let it sit covered for 5-10 minutes.
  3. Prepare Coconut Cream: While rice cooks, heat 1 ½ cups coconut cream with 4 tablespoons palm sugar and ½ teaspoon salt in a saucepan over medium heat. Stir constantly until sugar and salt dissolve. Remove ½ cup of this mixture and chill in the fridge for use as a dipping sauce.
  4. Mix Coconut Cream with Rice: Pour remaining hot coconut cream over the cooked rice. Stir gently to coat the grains evenly. Let the rice absorb the cream and cool for 10-15 minutes.
  5. Slice Mango: Peel and thinly slice the cheeks of 1 mango. Reserve extra slices as a treat while assembling the rolls.
  6. Soften Rice Paper Wrappers: Fill a wide shallow bowl or casserole dish with hot water. One at a time, briefly dip a rice paper wrapper into the water until just softened. Lay it flat on a clean surface.
  7. Assemble Summer Rolls: Spoon a heaped tablespoon of sticky rice in a spring roll shape near the bottom edge of the rice paper. Place a fresh mint leaf and a mango slice about halfway up. Fold up the bottom edge over the filling, fold in the sides, then roll tightly away from you to seal.
  8. Serve or Store: Arrange finished rolls on a serving platter. For best flavor, serve fresh at room temperature. If preparing ahead, lightly sprinkle water on rolls, cover, and refrigerate to prevent drying, serving them the same day.

Notes

  • Use Thai white glutinous rice for authentic sticky texture.
  • Soaking the rice is essential for even cooking and softness.
  • A glass lid during stovetop cooking helps monitor water absorption without lifting.
  • Full fat coconut cream enriches the flavor, but light coconut milk can be substituted for a lighter version.
  • Palm sugar gives a more authentic caramel note, but brown or white sugar can be used.
  • Rice paper rolls are best consumed the same day to maintain texture.
  • The chilled coconut cream dipping sauce adds a cool, creamy contrast to the rolls.
  • Fresh mint enhances flavor and adds a refreshing note.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Steaming
  • Cuisine: Thai
  • Diet: Vegetarian

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