Thai Mango Sticky Rice Rolls

Calling all mango sticky rice lovers! Thai coconut sticky rice with mango is one of Thailand's most popular dishes around the world; warm sticky rice served with a sweet coconut milk and fresh chopped mango. We took this traditional recipe and wrapped it into rice paper, adding a touch of mint leaves for refreshing zesty flavour to create a 5 ingredient Thai mango sticky rice rolls recipe. 

The rice and mango are a prized pairing to make the perfect filling to what would typically be a savoury Vietnamese spring roll, which traditionally calls for vermicelli rice noodles instead. Served with a sweet and creamy coconut milk dipping sauce, these mango sticky rice rolls are perfect to snack on in the summertime to enjoy the classic Thai recipe on the go…

Ingredients:

• Rice Paper
• 1-2 Thai Yellow Mangoes
• 500g Sweet Coconut Sticky Rice (Cooked)
• 400ml Coconut Milk
• Small Mint Leaves 

 Optional: Black or white sesame seeds to garnish.

Instructions:

1. With a gentle heat, warm the coconut milk on the stove with ¼ cup of sugar until dissolved and set aside in a small jug.
2. Dip the rice paper into water and lay flat on a clean surface.
3. Next, add the 1-2 fresh mint leaves into the centre of the spring roll. Followed by the mango pieces (place these diagonally). 
4. Using a jug or tablespoon, drizzle a small amount of the sweetened coconut milk onto the mango before adding the sticky rice in a flat rectangular shape.
5. Complete the spring roll by wrapping it into the classic vietnamese style, repeat this process with all the rolls and serve. 
6. Best enjoyed by dipping into the extra sweetened coconut milk.