Mango Sticky Rice Springroll

by Pauline Chavannes de Senerpont Domis · Published April 21, 2018 · Updated May 18, 2018

On sunny days you have to eat sunny food, don’t you think? This mango with sticky rice snack is the perfect summer dessert, snack, lunch, breakfast? It does not matter when you eat it, it will be delicious anytime

Thai

You probably know this dish from Thailand. There you can order ‘mango sticky rice’ everywhere. The sticky rice is submerged in (sweet) coconut milk and the mango is beautifully rich and soft.

In this recipe, I roll the sticky rice (ketan rice) in Vietnamese ‘spring roll’ sheets. They are made from rice flour.

This idea is not mine. Everywhere on Pinterest, you see the transparent rolls appearing. It is a popular vegan snack, too. You can fill them with all kinds of fruit, but also with vegetables and tofu. Earlier I’ve made them in the ‘classic’ way with shrimp filling.

View that recipe here: Vietnamese spring rolls with shrimps and avocado

Coconut sauce

With my mango with sticky rice spring roll, I also serve a coconut milk sauce with 2 to 3 teaspoons of Javanese sugar mixed in.

I roll a mint leaf with the spring rolls. You can also use a fresh coriander leaf. That tastes slightly different but is also fresh and very tasteful.

I think the mango-rice ratio is important ;-). Too much rice is too heavy to eat, too much mango makes this snack too sticky.

Mango with sticky rice spring roll

This recipe makes at least 20 spring rolls and is ready in 1,5 hours (without the time the rice needs to pre-soak). Nice to serve at a party.

Ingredients

1 ripe mango
250 grams of ketan rice (sticky rice)
200 ml of coconut milk
80 – 100 grams of sugar
2 pandan leaves
2 jeruk purut leaves
1/2 teaspoon of salt
a handful of mint leaves
pack of (Vietnamese) rice flour sheets (square or round)

Sauce

100 ml of coconut milk
2-3 teaspoons of Javanese sugar/palm sugar

Preparation

Soak the sticky rice (ketan rice) for at least 3 hours
Rinse the rice until the water is transparent (about 3 times)
Steam the rice for 35 minutes together with the pandan leaves and jeruk purut
Peel the mango and cut into neat slices
Spoon the rice into a bowl
Mix in 200 ml coconut milk and 1/2 tsp of salt
Let it rest for 20 minutes covered
Cut a rice paper sheet in two
Soak it in warm water for a few seconds
Place on a flat plate
Weigh 30 grams of ketan rice
Roll a mini thick sausage with
Dip in regular sugar or gula Jawa
Place rice just under the center of the sheet
Place 2 mint leaves above it and two slices of mango on top
Fold rice sheet over the rice roll and then over the mango and close it
Fold the sides of the rice paper under the rice
Serve with coconut milk with two teaspoons of gula Jawa

I buy the Vietnamese rice sheets at a local Asian food store. You can get them in square and round shapes. They are very thin. If you soak them in warm water for a few seconds, they are tender enough to work with.

Pandan is palm leaf with a fantastic aroma and flavor. It is widely used for desserts in Asian cuisine.

Jeruk purut are lemon leaves. Also known as ‘kaffir lime leaf’. I get both the herbs from the freezer at the Asian store.

Rice soaking and steaming

I soaked the rice for 3 hours. Then I rinse it about 3 times until the water is transparent.

I steam the rice in my old rice steamer for 35 minutes. You can also place a colander in a pan that fits well. I add pandan leaf and the jeruk purut leaves to the rice.

Coconut milk

In the meantime, I add the salt to my coconut milk.

My rice is ready and smells fantastic.

I add everything in a bowl (and let the herbs in) and mix in the coconut milk.

Now I let it stand for 15-30 minutes until the rice has absorbed everything.

Sugar

For this recipe I have experimented with the sugar quantities. I do not want to make this mango with sticky rice snack too sweet. I personally do not like that and the mango is already deliciously sweet.

But that is different for everyone. That is why you can also melt 80-100 grams of sugar (how sweet you want it) in a pan with 3 tablespoons of water until it is transparent (do not stir otherwise you get crystals) and mix with the coconut milk before adding it to the rice.

Sugar dip

I do it differently. I roll my rice sausage through the sugar before placing it on top of a spring roll.

Now for me this snack has exactly the right amount of sugar and it is nicely crisp and crunchy because of the sugar granules. Also, the dipping sauce (coconut milk with sigar) is sweet.

I also dip my rice in gula Jawa (Javanese palm sugar) for a change. It tastes slightly different.

How to roll mango with sticky rice spring rolls

Make sure your ingredients are ready: sliced mango, washed and dried mint and your rice.

First I cut my rice sheet in two because one sheet is too big of my mango snack.

Then I add my sheet for about 8-10 seconds to warm water in a flat dish. I take my sheet out when it is still pretty stiff. If it still makes the sound of paper, if you take it out, then it’s okay.

When the sheet is on a plate to wait for its ingredients, it turns tender automatically.

I place mint above my rice roll, with two slices of mango on top. Then I carefully pick up the rice sheet and lift the rice onto the mango and close it. I fold the sides underneath.

Now continue working until you have a basket full. 20 pieces are fun for a party, but for two people I make 4 or 6.

Stock

You can not really preserve this snack; rice skin dries quickly. What you can do is only store the rice in the fridge. I warm up a little in the microwave so that it can be kneaded and roll fresh mango sticky spring rolls on the spot. Fresh and much tastier! Selamat Makan!

Want to see more spring roll ideas? Check these links: