Mango Sticky Rice Spring Rolls: A Summer Twist on a Thai Classic Recipe
Mango Sticky Rice Spring Rolls offer a refreshing, summer twist on the beloved Thai dessert by wrapping traditional mango sticky rice in delicate rice paper sheets. This no-fry, easy-to-assemble treat combines sweet, creamy coconut-infused sticky rice with ripe mango slices and a hint of toasted sesame for a light, refreshing dessert or snack.
- Prep Time: 15 minutes (excluding soaking time)
- Cook Time: 25 minutes
- Total Time: 40 minutes (plus soaking overnight if applicable)
- Yield: 6 servings (10 spring rolls)
- Category: Dessert
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegetarian
Ingredients
Sticky Rice and Coconut Mixture
- 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
- 1.5 tsp corn starch (mixed with water to make a slurry)
Spring Roll Assembly
- 10 rice paper sheets
- 1–2 ripe mangoes, sliced into thin strips or matchsticks
- Roasted sesame seeds, for garnish
Instructions
- Soak and Cook the Sticky Rice: Begin by soaking the glutinous rice for several hours or overnight to ensure it cooks evenly. After soaking, steam the rice for about 20-25 minutes until tender and sticky.
- Mix with Coconut Milk: While the rice is still hot, combine it with warm full-fat coconut milk, adding sugar and a pinch of salt to enhance sweetness and flavor. Stir well and then allow it to cool to room temperature.
- Prepare the Mango: Peel and slice the ripe mangoes into thin strips or small matchstick shapes. Riper mangoes yield better natural sweetness and softness.
- Soften the Rice Paper: Quickly dip each rice paper sheet in warm water to soften until pliable, then lay it flat on a clean surface for assembly.
- Assemble the Rolls: Place a spoonful of the cooled coconut sticky rice onto the bottom third of the softened rice paper. Add several mango strips on top of the rice.
- Roll the Spring Rolls: Fold the sides inward over the filling, then roll tightly from the bottom upwards, similar to a burrito, making sure the contents are secured inside. Practice may be needed to perfect the rolling technique.
- Garnish and Serve: Arrange the finished rolls on a plate, sprinkle with roasted sesame seeds for added texture and flavor, and drizzle with any remaining coconut milk mixture or serve alongside extra mango slices for dipping.
Notes
- Soaking the glutinous rice overnight improves texture and reduces cooking time.
- Use ripe mangoes for maximum sweetness and ease of slicing.
- Rice paper sheets soften quickly; do not soak too long to prevent tearing.
- This dessert is best served fresh but can be refrigerated for up to a day in an airtight container.
- The corn starch slurry can be used as a binder if needed, but the recipe works well without it for the sticky rice rolls.
