Mango Sticky Rice Spring Rolls with Coconut Drizzle

Rinse the sweet rice under cold water until the water runs clear. Soak the rice in water for at least 30 minutes. Drain well.

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.

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.

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.

Gently fold in about half of the diced mango into the sticky rice mixture.

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.

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.

Fold the sides of the wrapper inward, then tightly roll it up like a burrito. Repeat with the remaining wrappers and filling.

Heat the vegetable oil in a large skillet or wok over medium heat.

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.

Remove the spring rolls from the skillet and place them on a paper towel-lined plate to drain excess oil.

Drizzle the coconut cream mixture over the spring rolls and serve immediately.