Mango Sticky Rice Spring Rolls

Ingredients

• 2 cups Sweet Sticky Rice (cooked)
• 2 cups Fresh Mango (diced)
• 12 wrappers Rice Paper Wrappers
• 2 cups Coconut Oil (for frying)
• 1 tablespoon Sesame Seeds (for garnish)
• 1/2 cup Coconut Cream (for dipping, optional)

Instructions

1. 1Prepare the 2 cups Sweet Sticky Rice. Let it cool slightly so it is easier to handle.
2. 2Fill a shallow dish with warm water. Dip one of the 12 Rice Paper Wrappers in the warm water for about 15-20 seconds until it is soft and pliable, then lay it flat on a clean, damp kitchen towel.
3. 3Place about 2 tablespoons of the cooled 2 cups Sweet Sticky Rice and a few pieces of the 2 cups Fresh Mango in the center of the softened wrapper. Fold the left and right sides of the wrapper inward over the filling, then tightly roll the wrapper from the bottom up to form a spring roll.
4. 4Repeat steps 2 and 3 until all the wrappers and filling are used, creating about 12 spring rolls.
5. 5Pour the 2 cups Coconut Oil into a large, heavy-bottomed skillet or pot. Heat the oil over medium heat until it reaches 350°F (175°C).
6. 6Carefully place 3-4 spring rolls into the hot 2 cups Coconut Oil. Fry for 2-3 minutes per side, or until they are golden brown and crispy. Use tongs to turn them gently. Remove the fried spring rolls from the oil and place them on a plate lined with paper towels to drain.
7. 7Repeat step 6 with the remaining spring rolls until all are fried.
8. 8Arrange the fried spring rolls on a serving platter. Sprinkle the 1 tablespoon Sesame Seeds over the top for garnish. Serve immediately with the 1/2 cup Coconut Cream for dipping, if desired.

Related Guides