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Thai Mango Sticky Rice Summer Rolls Recipe

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4.3 from 13 reviews

Delight in these refreshing Thai mango sticky rice summer rolls, combining the classic flavors of sweet coconut sticky rice, ripe mango slices, and fragrant mint leaves wrapped in delicate rice paper. Perfect as a light snack or appetizer, these rolls are easy to prepare and bring a tropical twist to any meal.

Ingredients

Sticky Rice

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

Coconut Sauce

  • 1 1/2 cups full fat coconut cream
  • 4 tbsp palm sugar (or sugar of your choice)
  • 1/2 tsp salt

Assembly

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

Instructions

  1. Prepare the rice: Rinse the glutinous rice thoroughly under cold running water using a sieve. Soak the rice for at least one hour or up to overnight, then drain and rinse again to remove excess starch.
  2. Cook the rice: If using a rice steamer, steam the rice for approximately 20 minutes until tender. Alternatively, place the soaked rice in a saucepan with 1 cup plus 2 tablespoons of cold water. Cover with a lid, bring to simmer, then reduce heat to low and cook undisturbed for 10 minutes. Afterward, turn off heat and let it sit covered for an additional 5-10 minutes to absorb the water fully.
  3. Prepare coconut cream sauce: In a separate saucepan, combine the coconut cream, palm sugar, and salt. Heat over medium heat and stir continuously until the sugar and salt dissolve completely. Remove half a cup of this coconut mixture and place it in the refrigerator to chill for use as a dipping sauce later.
  4. Combine rice and coconut sauce: Pour the remaining warm coconut cream over the cooked sticky rice and fold gently to coat all the grains evenly. Let the mixture rest for 10-15 minutes to absorb the flavors and cool sufficiently for handling.
  5. Prepare mango and assembly station: Peel and thinly slice the mango cheeks. Arrange your workspace by placing the rice paper wrappers, sticky coconut rice, mango slices, fresh mint leaves, and a shallow dish of hot water for soaking the wrappers.
  6. Assemble summer rolls: Dip one rice paper wrapper into hot water for a few seconds to soften it, then lay it flat on your working surface. Spoon a heaped tablespoon of sticky rice onto the lower third of the wrapper. Add a fresh mint leaf and mango slice about halfway up. Fold up the bottom edge, fold in the sides, then roll tightly away from you forming a neat summer roll.
  7. Serve and store: Place completed rolls on a serving platter. These rolls are best served fresh at room temperature. To store for later the same day, lightly mist the rolls with water, cover with an airtight container, and refrigerate to prevent drying out.

Notes

  • Use a glass lid while cooking rice to monitor without lifting the lid and releasing steam.
  • If palm sugar is unavailable, substitute with brown sugar or white sugar, though palm sugar provides a distinctive caramel flavor.
  • Rice paper wrappers soften quickly; work efficiently to prevent tearing.
  • Keep assembled rolls covered with a damp cloth if not serving immediately to maintain moisture.
  • The chilled coconut cream dipping sauce adds a creamy, sweet contrast to the rolls.

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