Thai Mango Sticky Rice Spring Rolls
Sweet coconut sticky rice and ripe mango wrapped in delicate rice paper — a playful, handheld twist on Thailand's beloved dessert that turns a classic into a fun, portable treat.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
- 1 cup sticky rice (glutinous rice)
- 1 can (13.5 oz) coconut milk
- 1/4 cup sugar
- 1/2 teaspoon salt
- 2 ripe mangoes, peeled and sliced
- 4-6 rice paper wrappers
- 1/4 cup fresh mint or basil leaves (optional)
- Sesame seeds for garnish (optional)
- Peanut or sweet chili sauce for dipping
Prepare the Sticky Rice: Rinse the sticky rice under cold water until the water runs clear. Soak it in water for at least 4 hours or overnight. Steam the soaked rice for about 20-25 minutes until cooked through.
Make the Coconut Sauce: In a saucepan, heat the coconut milk, sugar, and salt over low heat until the sugar dissolves. Reserve some for drizzling later and mix the rest into the cooked sticky rice.
Assemble the Spring Rolls: Fill a shallow dish with warm water. Dip one rice paper wrapper in the water for a few seconds to soften it. Place the wrapper on a clean surface. Add a spoonful of sticky rice, a few slices of mango, and some fresh herbs if desired. Fold in the sides and roll tightly from the bottom up.
Repeat until all ingredients are used. Serve the rolls with the reserved coconut sauce and a dipping sauce of your choice.
Garnish with sesame seeds if desired.