Mango Sticky Rice Spring Rolls wrap up a world of flavors and memories with every bite. Picture this: a warm evening, sunlight filtering through the kitchen window, and the comforting aroma of coconut wafting through the air. My grandmother used to say that the kitchen is the heart of the home, and with recipes like these, she couldn’t have been more right.
Why make this recipe? Mango Sticky Rice Spring Rolls are a delightful fusion that brings together the sweetness of ripe mango and the creaminess of coconut rice, all wrapped in soft, delicate rice paper. They are perfect for warm summer nights or as a unique treat for family gatherings, weaving threads of nostalgia and satisfaction into every gathering.
How to make Mango Sticky Rice Spring Rolls
Ingredients:
- 1.5 cups glutinous rice
- 1 and ⅓ cup water
- 1.5 cups full-fat coconut milk (1 can)
- ⅓ cup sugar
- ½ teaspoon salt
- 1 tablespoon and 1 teaspoon cornstarch
- 2 tablespoons warm water
- 1 large mango, cut into ½ inch thin strips
- 8-10 sheets rice paper (22cm round)
- 2 tablespoons oil
Directions:
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Start by rinsing your glutinous rice under cold running water until the water runs clear; this is where all that love for cooking starts. Drain all the water and add the rice along with 1 and ⅓ cup of water into your trusty rice cooker. If you’ve got a sweet rice function, that’s even better!
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While the rice is gently cooking, we’ll prepare the heavenly coconut sauce. Grab a small sauce pot and add the coconut milk, sugar, and salt. Heat it over medium heat until it’s warm and the sugar has dissolved. Use a small bowl to mix together the cornstarch and warm water to create a slurry. Stir in your slurry and watch as it thickens to perfection before you turn off the heat.
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Once the rice is cooked to a soft, sticky state (after about 20-30 minutes), pour 1 cup of that lovely coconut mixture right into the rice. Give it a good stir, letting all that sweet goodness absorb into the rice. Allow it to cool down for about 10 minutes while you take a moment to appreciate the cozy atmosphere you’re creating.
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Now comes the fun part—assembling your spring rolls! Take a sheet of rice paper and dip it into some warm water until it’s pliable. Lay it flat, and add about 2-3 tablespoons of that delicious sticky rice in the center, topped with 1-2 pieces of mango. Fold the sides over and then roll it from the bottom up until it’s a snug little pillow. If you’re feeling generous, you can wrap each one with a second piece of rehydrated rice paper for extra crunch.
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In a pan over medium heat, add 2 tablespoons of oil. Once it’s warm, gently pan-fry each spring roll for about 4-5 minutes, turning until they’re golden brown on all sides. You’ll know they’re ready by the delightful crispy sound they make. Let them cool for about 5-10 minutes before you serve them up with that remaining warm coconut sauce for dipping.
How to serve Mango Sticky Rice Spring Rolls? These treats shine brightest when shared with family and friends. Serve them as a sweet appetizer at gatherings or as a cozy dessert to enjoy on a summer night. Pair them with a cup of coffee or tea, and you’ve got a little slice of comfort.
How to store Mango Sticky Rice Spring Rolls? If you happen to have leftovers (which is rare in my kitchen!), keep them in an airtight container in the fridge for up to a couple of days. Reheat them gently in a pan to restore that crispy texture before serving.
Tips to make Mango Sticky Rice Spring Rolls shine: Don’t be afraid to play with the flavors! Try adding a sprinkle of toasted coconut or crushed nuts for an extra layer of flavor and crunch. Be gentle when frying to avoid tearing the delicate rice paper.
Variations: If mango isn’t your favorite or isn’t in season, feel free to switch it up with other fruits like strawberries or kiwi. The coconut sticky rice is like a blank canvas just waiting to be painted with your favorite fresh flavors.
FAQs:
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Can I use regular rice instead of glutinous rice?
Glutinous rice gives that perfect sticky texture that we crave in this recipe, but you could try using jasmine rice in a pinch. Just know it won’t be quite the same! -
What can I do if my coconut sauce won’t thicken?
Make sure to mix your cornstarch well with warm water before adding it to the pot. If it still doesn’t thicken, you might need a little more cornstarch slurry and cook it for a few extra minutes. -
How long can I keep the rice in the fridge?
You can keep the sticky rice in an airtight container in the fridge for about 3 days, but it’s best enjoyed fresh!
As we gather around the table, sharing stories and laughter, recipes like these remind us that food is more than just nourishment; it’s a way to come together, bond over shared tastes, and create memories. So, get your loved ones around the table and let these Mango Sticky Rice Spring Rolls sweeten your day, as they have sweetened so many joyful moments in my heart. Enjoy every cozy bite!
Mango Sticky Rice Spring Rolls
Ingredients
Method
- Rinse the glutinous rice under cold running water until the water runs clear, then drain.
- Add the rice and 1 and ⅓ cups of water to a rice cooker and cook until soft and sticky (20-30 minutes).
- In a small sauce pot, combine the coconut milk, sugar, and salt. Heat over medium until warm and sugar dissolves.
- Mix cornstarch with warm water in a bowl to create a slurry, then stir it into the coconut mixture until it thickens.
- Once the rice is cooked, pour 1 cup of the coconut mixture into the rice and stir. Allow to cool for 10 minutes.
- Dunk a rice paper sheet into warm water until pliable. Lay it flat.
- Place 2-3 tablespoons of sticky rice and 1-2 mango strips in the center. Fold sides over and roll tightly from the bottom.
- Optionally, wrap each roll in an extra piece of rice paper.
- In a pan over medium heat, add 2 tablespoons of oil. Fry the spring rolls for 4-5 minutes, turning until golden brown.
- Let cool for 5-10 minutes before serving with remaining warm coconut sauce.