Mango Sticky Rice Spring Rolls with Coconut Drizzle

A light and refreshing dessert inspired by mango sticky rice, perfect after a spicy Nasi Goreng. Crispy spring rolls filled with sweet sticky rice and juicy mango, drizzled with creamy coconut.

Prep Time

20 minutes

Total Time

30 minutes

Calories

385 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.24/serving

Season:

🌍 Year-round

Meal Type:

Lunch•Snack•Dessert•Bread

Cuisine:

Asian•Thai

Main Ingredient:

Rice

Mood:

Comfort Food•Healthy•Spicy

Ingredients

Servings

0.5cupSweet Rice (Glutinous Rice)(Also known as sticky rice)

£0.40

1cupWater(For cooking the rice)

0.5cupCoconut Milk(Full-fat recommended for richness)

£0.50

2tablespoonsSugar(Adjust to taste)

£0.05

0.3teaspoonSalt(To enhance the sweetness)

2mediumRipe Mango(Firm but ripe, diced)

£2.00

8sheetsSpring Roll Wrappers(Rice paper wrappers)

£1.50

2tablespoonsVegetable Oil(For pan-frying)

£0.05

0.3cupCoconut Cream(For the drizzle, can be substituted with thick coconut milk)

£0.40

1tablespoonPowdered Sugar(For the drizzle (optional))

£0.05

Total Cost

£4.95

£1.24 per serving

Instructions

1.
Rinse the sweet rice under cold water until the water runs clear. Soak the rice in water for at least 30 minutes. Drain well.
2.
In a saucepan, combine the drained rice and 1 cup of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and has absorbed all the water.
3.
While the rice is cooking, prepare the coconut drizzle by combining the coconut cream and powdered sugar (if using) in a small bowl. Whisk until smooth and set aside.
4.
Once the rice is cooked, fluff it with a fork. In a separate bowl, heat the coconut milk, sugar, and salt over medium heat until the sugar dissolves. Pour the warm coconut milk mixture over the cooked rice. Stir well to combine and let it sit for 10 minutes to absorb the coconut milk.
5.
Gently fold in about half of the diced mango into the sticky rice mixture.
6.
To assemble the spring rolls, wet a clean kitchen towel and lay it on your work surface. Dip one spring roll wrapper in warm water for a few seconds until it becomes pliable.
7.
Place the softened wrapper on the damp towel. Place about 2-3 tablespoons of the mango sticky rice mixture in the center of the wrapper. Top with a few pieces of the remaining fresh mango.
8.
Fold the sides of the wrapper inward, then tightly roll it up like a burrito. Repeat with the remaining wrappers and filling.
9.
Heat the vegetable oil in a large skillet or wok over medium heat.
10.
Carefully place the spring rolls in the hot oil and pan-fry until golden brown and crispy on all sides, about 2-3 minutes per side.
11.
Remove the spring rolls from the skillet and place them on a paper towel-lined plate to drain excess oil.
12.
Drizzle the coconut cream mixture over the spring rolls and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (150g)

385 kcal / 1611 kJ

Carbs

59g

23% of RDA

Fat

15g

21% of RDA

Protein

8% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

27 g

30% of RDA

Sodium

150 mg

7% of RDA

Saturated Fat

11 g

55% of RDA

Chef's Tips

To prevent the spring roll wrappers from sticking, keep them covered with a damp towel.

Adjust the sweetness of the coconut milk mixture to your preference.

You can also use a deep fryer for a crispier spring roll.

For a more intense mango flavor, use mango puree instead of diced mango in the rice mixture.

Cooking Equipment

Large skillet or wok

Small saucepan

Mixing bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Nasi Goreng Tek-Tek (Indonesian Fried Rice)

A classic Indonesian street food fried rice, traditionally cooked with a rhythmic 'tek-tek' sound from the wok hitting the stove. This recipe captures the authentic flavors and textures of Nasi Goreng Tek-Tek.

35 minutes

2 servings

Medium

"Pairs perfectly with this dessert"

Starter

Gado-Gado Spring Rolls with Peanut Dipping Sauce

Fresh and vibrant spring rolls inspired by Indonesian Gado-Gado, served with a creamy and spicy peanut dipping sauce.

30 minutes

4 servings

Easy

"These spring rolls offer a lighter, fresher alternative to the fried rice while staying within the Indonesian culinary realm. The peanut sauce echoes the nutty notes sometimes found in nasi goreng, and the fresh vegetables provide a cooling contrast to the spicy rice, preparing the palate nicely."

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Chef's Tips

To prevent the spring roll wrappers from sticking, keep them covered with a damp towel.

Adjust the sweetness of the coconut milk mixture to your preference.

You can also use a deep fryer for a crispier spring roll.

For a more intense mango flavor, use mango puree instead of diced mango in the rice mixture.

Mango Sticky Rice Spring Rolls with Coconut Drizzle

Ingredients

Instructions