Description
These mango sticky rice spring rolls are such a joyful, playful dessert—something about their handheld nature makes them feel like a treat and a conversation starter.
Ingredients
Units
Scale
- 250 g glutinous or sweet rice (soaked for a few hours or overnight)
- 350-400 ml water
- 1-2 ripe mangoes
- 200 ml full-fat coconut milk
- 1 tbsp sugar
- salt
- 1.5 tsp corn starch (mix with water to make a corn starch slurry)
- 10 rice paper sheets
- roasted sesame seeds
Instructions
- Cook the Sticky Rice
Soak your glutinous rice for a few hours or overnight, then steam it until tender (about 20–25 minutes). Mix with warm coconut milk and a touch of salt and sugar while it’s still hot, then let it cool. - Prep the Mango
Slice your mango into thin strips or small matchsticks. The riper, the better. - Assemble the Rolls
Soften a rice paper wrapper in warm water for a few seconds, then place it on a clean surface. Add a spoonful of sticky rice, a few mango slices. - Roll It Up
Fold the sides in, then roll it tightly from the bottom like a burrito. It might take a few tries to get the hang of it—but that’s half the fun. - Finally, serve the rolls and what is left of the mango slices with Coconut Drizzle.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Cuisine: Mixed