Mango Sticky Rice Spring Rolls

Ingredients & Substitutes

Instructions

1. 1

   Rinse 1 cup of sticky rice thoroughly under cold water until the water runs clear, then soak it in 2 cups of water for at least 30 minutes.

2. 2

   Steam the soaked 1 cup of sticky rice for 20 minutes until it is tender and translucent.

3. 3

   In a saucepan, combine 1 cup of coconut milk, 0.5 cups of sugar, and 0.25 teaspoon of salt, then heat gently until the sugar dissolves completely.

4. 4

   Pour the warm coconut milk mixture over the steamed 1 cup of sticky rice, stir gently to combine, and let it sit for 15 minutes to absorb the liquid.

5. 5

   Peel and thinly slice 2 ripe mangoes into small strips suitable for rolling.

6. 6

   Dip one rice paper wrapper in warm water for 20-30 seconds until pliable, then lay it flat on a clean surface.

7. 7

   Place a small spoonful of the sticky rice mixture, a few slices of mango, and 1 fresh mint leaf near the bottom edge of the softened rice paper, then fold the sides inward and roll tightly from the bottom to create a spring roll.

8. 8

   Repeat the rolling process for the remaining ingredients, then arrange the 12 finished spring rolls on a plate and sprinkle with 2 tablespoons of toasted sesame seeds before serving.