Mango Sticky Rice Spring Rolls Recipe: A Refreshing Twist on a Classic Dessert

Learn how to make Mango Sticky Rice Spring Rolls with fresh mango, creamy coconut sauce, and toasted sesame seeds. Perfect summer dessert!

Ingredients:

10 rice paper wrappers

2 ripe mangoes, peeled and sliced thinly

1/2 cup coconut cream

2 tablespoons honey or maple syrup

1 tablespoon toasted black sesame seeds

Fresh mint leaves (optional, for garnish)

Instructions:

Prepare the Coconut Cream: In a small bowl, mix the coconut cream with honey or maple syrup until smooth. Adjust sweetness to taste.

Assemble the Spring Rolls:

Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds, or until softened but not too sticky.

Lay the softened wrapper flat on a clean surface.

Arrange a few slices of mango in the center of the wrapper. Drizzle a small amount of coconut cream over the mango.

Roll the Spring Rolls:

Fold the sides of the rice paper wrapper over the filling.

Roll the wrapper from the bottom up, tightly but gently, to encase the mango and coconut cream. Repeat with the remaining wrappers and filling.

Garnish and Serve:

Sprinkle the toasted black sesame seeds over the finished spring rolls.

Garnish with fresh mint leaves if desired.

Enjoy! Serve the Mango Sticky Rice Spring Rolls immediately or chill them in the refrigerator for a refreshing treat.