These Thai Mango Sticky Rice Spring Rolls are a fresh, light twist on the classic Thai dessert mango sticky rice, perfect for hot days or as a unique appetizer.
The rolls feature sweet sticky rice paired with juicy ripe mango and fresh mint, all wrapped in delicate rice paper for a refreshing bite.
Served with a creamy coconut dipping sauce, they offer a perfect balance of sweetness and freshness without frying.
Why You’ll Love This Recipe
- Using prepared sticky rice ensures authentic texture and sweetness that's key to this Thai-inspired dish.
- Wrapping mango and sticky rice in rice paper makes these rolls easy to eat by hand and adds a slight chewiness that complements the filling.
- The coconut dipping sauce adds a creamy, subtly sweet, and slightly salty flavor that enhances the dessert-like rolls.
- Fresh mint adds a refreshing herbal note, balancing the sweetness of mango and sticky rice.
Thai Mango Sticky Rice Spring Rolls with Coconut Dipping Sauce
These fresh Thai mango sticky rice spring rolls combine sweet sticky rice, ripe mango, and fresh mint wrapped in rice paper, served with a creamy coconut dipping sauce.
- Prep time
- 20 minutes
- Cook time
- 30 minutes
- Servings
- 6
- Yield
- 6 spring rolls
Ingredients
- 1 cup glutinous (sticky) rice (uncooked)
- 1 1/4 cups water
- 1/2 cup canned coconut milk
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 2 ripe mangoes, peeled and sliced into thin strips
- 10-12 fresh mint leaves
- 6 rice paper wrappers (8.5-inch round)
- For the coconut dipping sauce:
- 1/2 cup canned coconut milk
- 2 tablespoons powdered sugar
- 1/4 teaspoon salt
Instructions
- Cook the sticky rice Rinse the glutinous rice under cold water until the water runs clear. Combine the rice and 1 1/4 cups water in a rice cooker or pot, and cook according to the sticky rice instructions, usually about 20-30 minutes until tender.
- Prepare coconut sticky rice While still warm, transfer the cooked sticky rice to a mixing bowl. In a small saucepan, warm coconut milk with sugar and salt over low heat until sugar dissolves. Pour this mixture over the sticky rice, gently folding to combine. Cover and let it cool to room temperature.
- Prepare the coconut dipping sauce Mix together 1/2 cup coconut milk, powdered sugar, and salt in a small bowl until smooth. Adjust sweetness or saltiness to taste. Chill the sauce until ready to serve.
- Assemble the spring rolls Fill a large shallow bowl with warm water. Submerge one rice paper wrapper for about 10 seconds until soft but not too loose. Remove and place on a clean, damp kitchen towel or plate.
- Add filling and roll Place a thin layer (about 3 tablespoons) of coconut sticky rice on the bottom third of the wrapper. Top with 3-4 mango strips and 1-2 mint leaves. Fold the bottom edge over filling, fold sides in, then roll tightly to seal. Repeat with remaining wrappers and filling.
- Serve Cut each spring roll in half diagonally and serve immediately with the chilled coconut dipping sauce.
Helpful Tips
- Use glutinous sticky rice labeled 'sweet rice' or 'sticky rice' at Asian markets for best results.
- Cool the sticky rice to room temperature before assembling to prevent tearing the rice paper wrappers.
- Keep assembled rolls covered with a damp towel to prevent drying out if not serving immediately.
- Rice paper wrappers can be fragile — soften them gently and work quickly to avoid ripping.
Storage and Make-Ahead
These spring rolls are best eaten fresh. To store, cover tightly and refrigerate up to 1 day.
Do not pre-soak rice paper wrappers in advance as they will become too sticky and tear easily.
The sticky rice can be cooled and stored separately in an airtight container in the refrigerator for up to 2 days.
Refrigerate the coconut dipping sauce separately for up to 3 days and stir before serving.
Frequently Asked Questions
Can I make these spring rolls ahead of time?
It's best to assemble these spring rolls shortly before serving to prevent the rice paper from drying or tearing. You can prepare the sticky rice and dipping sauce in advance.
What type of rice is used for sticky rice?
Glutinous or sticky rice (also called sweet rice) is a different variety from regular rice and can be found at Asian grocery stores.
Can I use frozen mango for this recipe?
Fresh ripe mango provides the best texture and flavor, but if using frozen, be sure it is fully thawed and drained to avoid excess moisture inside the rolls.
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