Vegan Mango Sticky Rice Spring Rolls with Coconut Dipping Sauce

Ingredients

• 2 cups Cooked Sticky Rice
• 2 cups Mango (diced)
• 12 wrappers Rice Paper Wrappers
• 1 can Coconut Milk
• 2 tbsp Maple Syrup
• 1 tbsp Rice Flour
• 1/4 tsp Salt
• 1 tbsp Sesame Seeds

Instructions

1. 1In a medium bowl, combine the 2 cups of Cooked Sticky Rice and the 2 cups of diced Mango. Stir gently to mix them together.
2. 2In a small saucepan, combine the 1 can of Coconut Milk, 2 tbsp of Maple Syrup, 1 tbsp of Rice Flour, and 1/4 tsp of Salt. Heat this mixture over low heat, stirring constantly with a whisk, for 3 to 5 minutes, or until the sauce thickens enough to coat the back of a spoon. Remove from heat.
3. 3Prepare a shallow dish or pie plate with warm water. Dip one 12-count Rice Paper Wrapper into the warm water for 15 to 30 seconds, or until it becomes soft and pliable. Carefully lay the softened wrapper flat on a clean, damp surface.
4. 4Place about 2 tablespoons of the mango sticky rice mixture from step 1 onto the lower third of the softened rice paper wrapper. Fold the left and right sides of the wrapper inward over the filling. Then, starting from the bottom edge, tightly roll the wrapper upwards to form a spring roll.
5. 5Repeat step 3 and step 4 for the remaining 11 Rice Paper Wrappers and mango sticky rice mixture. You should have 12 spring rolls in total.
6. 6Arrange the 12 Vegan Mango Sticky Rice Spring Rolls on a serving platter. Drizzle the thickened coconut sauce from step 2 over the spring rolls or serve it on the side for dipping. Sprinkle with 1 tbsp of Sesame Seeds for garnish, if desired.

Substitutions

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