Mango Sticky Rice Spring Rolls

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Sweet, coconut-infused sticky rice and ripe mango wrapped in delicate rice paper

Put a fresh twist on the beloved Thai dessert with these Mango Sticky Rice Spring Rolls. Imagine sweet, coconut-infused sticky rice and ripe mango wrapped in delicate rice paper—easy to assemble and perfect for a light, shareable treat. Ready in just 30 minutes, they’re an elegant finale to any meal or a fun snack for warm afternoons.

Total Cook Time: ~30 minutes | Level of Difficulty: Easy

Ingredients

Makes 8 rolls

For the Coconut Sticky Rice

• 1 cup glutinous (sticky) rice

• ¾ cup coconut milk

• 2 Tbsp granulated sugar

• ¼ tsp fine sea salt

For the Rolls

• 8 rice paper wrappers (round)

• 1 large ripe mango, peeled and cut into thin strips

• 8–10 fresh mint leaves

• 8–10 fresh cilantro sprigs

• Coconut sticky rice (see above)

Optional Garnishes

• Toasted sesame seeds

• Crushed roasted peanuts

• Extra mint or cilantro

Ingredient Alternatives

• Rice: Swap glutinous rice for short-grain sushi rice mixed 2:1 with coconut milk (less sticky).

• Fruit: Replace mango with sliced strawberries, kiwi, or pineapple for variety.

• Herbs: Use Thai basil or finely shredded pandan leaves for an herbal twist.

• Wrappers: For a gluten-free option, use softened Swiss chard or butter lettuce leaves instead of rice paper.

Step 1: Cook the Sticky Rice

Rinse rice under cold water until water runs clear. Soak in 1¼ cups water for 30 minutes; drain. Combine soaked rice and 1 cup water in a small pot; bring to a simmer. Cover, reduce heat to low, and cook 12–15 minutes until water is absorbed.

Meanwhile, heat coconut milk, sugar, and salt in a saucepan over low heat until sugar dissolves (do not boil).

Tip Alert: Prep Ahead: Cook and season rice up to a day in advance; store covered in the fridge and let come to room temperature before rolling.

Step 2: Season the Rice

Transfer cooked rice to a bowl and gently fold in the sweetened coconut milk. Cover and let rest 10 minutes to absorb. Rice should be sticky but still fluffy.

Step 3: Prepare Fillings & Wrapper Station

Arrange mango strips, mint, and cilantro on a work surface.

Fill a shallow dish with warm water for softening rice paper.

Tip Alert: Don’t Over-Soak: Rice paper softens quickly; avoid waterlogging or rolls will tear.

Step 4: Assemble the Rolls

Dip one rice paper wrapper into warm water until just pliable (about 5–7 seconds); lay flat on a plate or board. Place a generous spoonful (2–3 Tbsp) of coconut rice in the center, top with 3–4 mango strips, a mint leaf, and a cilantro sprig.

Fold bottom edge over filling, then sides inward, and roll tightly like a burrito. Repeat with remaining wrappers.

Rice paper wrapper topped with sticky rice, mango, and herbs, ready to roll.

Tip Alert: Warm Rice: Work with rice while it’s still warm for best stickiness and easy rolling.

Step 5: Garnish & Serve

Trim ends if desired for a neat presentation.

Sprinkle rolls with toasted sesame seeds or crushed peanuts. Serve immediately, or cover loosely with damp paper towel and refrigerate up to 2 hours.

Tip Alert: Prevent Drying: Store assembled rolls under a damp towel until serving to keep wrappers tender.

Beverage Pairings

• Thai Iced Tea: Creamy, spiced sweetness harmonizes with the coconut rice and mango.

• Sparkling Rosé: Effervescent acidity and red-fruit notes cut through richness and refresh the palate.

• Mango Mojito Mocktail: Muddle fresh mint and lime with mango puree, top with soda water for a non-alcoholic match.

These Mango Sticky Rice Spring Rolls are as fun to make as they are to eat—each bite balances creamy coconut, lush mango, and bright herbs wrapped in tender rice paper. Perfect for brunch, parties, or a simple afternoon treat, they’re sure to impress. Give them a try and let us know your favorite twists in the comments!