Thai Mango Sticky Rice Rolls
Thai Mango Sticky Rice Rolls
Ingredients
For the Sticky Rice
- 2 cups sweet glutinous rice, rinsed thoroughly
- 2 1/4 cups water
For the Coconut Sauce
- 1 can full-fat coconut milk, (13.5 fluid ounces)
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
For Assembly and Garnish
- 2 fresh mangoes, ripe, peeled and sliced into 1/4-inch thick strips
- 12 rice paper wrappers, (8.5-inch diameter)
- 2 tablespoons toasted sesame seeds, for garnish
Instructions
- 1
Rinse the sweet glutinous rice thoroughly under cold running water until the water runs clear. Drain well.
⏱️ 5 min
- 2
Combine the rinsed rice and 2 1/4 cups of water in a rice cooker. Cook according to your rice cooker's instructions for sticky rice or white rice. Once cooked, let it rest in the rice cooker for 10 minutes to steam.
⏱️ 25 min
- 3
While the rice is cooking, prepare the coconut sauce. In a small saucepan, combine the full-fat coconut milk, granulated sugar, and salt. Heat over medium-low heat, stirring continuously, until the sugar is fully dissolved and the mixture is warm (do not boil). Remove from heat.
⏱️ 8 min
- 4
Transfer the cooked sticky rice to a large bowl. Pour about 3/4 of the warm coconut sauce over the rice. Mix thoroughly with a spatula or spoon until the rice is evenly coated and glossy. Cover the bowl and let the rice absorb the sauce for 15 minutes.
⏱️ 5 min
- 5
While the rice is absorbing the sauce, peel the fresh mangoes and slice them into 1/4-inch thick, elongated strips, about 2-3 inches long.
⏱️ 7 min
- 6
Set up your rolling station: a shallow dish with warm water, your softened sticky rice, mango strips, rice paper wrappers, and a clean, flat surface (like a cutting board).
⏱️ 2 min
- 7
Dip one rice paper wrapper into the warm water for about 15-20 seconds, or until it becomes soft and pliable. Lay it flat on your clean surface.
⏱️ 1 min
- 8
Place about 2 tablespoons of the prepared sticky rice mixture onto the bottom third of the wrapper, forming a rectangular shape. Arrange 3-4 mango strips on top of the sticky rice.
⏱️ 1 min
- 9
Fold the bottom edge of the rice paper wrapper up and over the filling. Then, fold in both the left and right sides of the wrapper towards the center.
⏱️ 1 min
- 10
Roll the wrapper tightly from bottom to top to create a compact spring roll shape. Repeat with the remaining rice paper wrappers, sticky rice, and mango.
⏱️ 15 min
- 11
Serve the finished rolls immediately. Drizzle with the remaining coconut sauce and sprinkle with toasted sesame seeds.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Thai Mango Sticky Rice Rolls
For the Sticky Rice
- 2 cups sweet glutinous rice, rinsed thoroughly
- 2 1/4 cups water
For the Coconut Sauce
- 1 can full-fat coconut milk, (13.5 fluid ounces)
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
For Assembly and Garnish
- 2 fresh mangoes, ripe, peeled and sliced into 1/4-inch thick strips
- 12 rice paper wrappers, (8.5-inch diameter)
- 2 tablespoons toasted sesame seeds, for garnish
Instructions
- 1
Rinse the sweet glutinous rice thoroughly under cold running water until the water runs clear. Drain well.
⏱️ 5 min - 2
Combine the rinsed rice and 2 1/4 cups of water in a rice cooker. Cook according to your rice cooker's instructions for sticky rice or white rice. Once cooked, let it rest in the rice cooker for 10 minutes to steam.
⏱️ 25 min - 3
While the rice is cooking, prepare the coconut sauce. In a small saucepan, combine the full-fat coconut milk, granulated sugar, and salt. Heat over medium-low heat, stirring continuously, until the sugar is fully dissolved and the mixture is warm (do not boil). Remove from heat.
⏱️ 8 min - 4
Transfer the cooked sticky rice to a large bowl. Pour about 3/4 of the warm coconut sauce over the rice. Mix thoroughly with a spatula or spoon until the rice is evenly coated and glossy. Cover the bowl and let the rice absorb the sauce for 15 minutes.
⏱️ 5 min - 5
While the rice is absorbing the sauce, peel the fresh mangoes and slice them into 1/4-inch thick, elongated strips, about 2-3 inches long.
⏱️ 7 min - 6
Set up your rolling station: a shallow dish with warm water, your softened sticky rice, mango strips, rice paper wrappers, and a clean, flat surface (like a cutting board).
⏱️ 2 min - 7
Dip one rice paper wrapper into the warm water for about 15-20 seconds, or until it becomes soft and pliable. Lay it flat on your clean surface.
⏱️ 1 min - 8
Place about 2 tablespoons of the prepared sticky rice mixture onto the bottom third of the wrapper, forming a rectangular shape. Arrange 3-4 mango strips on top of the sticky rice.
⏱️ 1 min - 9
Fold the bottom edge of the rice paper wrapper up and over the filling. Then, fold in both the left and right sides of the wrapper towards the center.
⏱️ 1 min - 10
Roll the wrapper tightly from bottom to top to create a compact spring roll shape. Repeat with the remaining rice paper wrappers, sticky rice, and mango.
⏱️ 15 min - 11
Serve the finished rolls immediately. Drizzle with the remaining coconut sauce and sprinkle with toasted sesame seeds.
⏱️ 2 min