Spicy Mango and Sticky Rice Spring Rolls with Tamarind-Chili Glaze

Instructions

1. 1

   Rinse glutinous rice until water runs clear. Soak rice in water for at least 30 minutes. Drain well.

   ~35 min
2. 2

   In a medium saucepan, combine coconut milk, granulated sugar, and salt. Heat gently until sugar dissolves, stirring occasionally. Do not boil.

   ~5 min
3. 3

   Add drained glutinous rice to the coconut milk mixture. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until rice is tender and liquid is absorbed.

   ~20 min
4. 4

   Let the sticky rice stand, covered, for 10 minutes to steam further. Fluff with a fork.

   ~10 min
5. 5

   Peel and dice the mangoes into small pieces.

   ~5 min
6. 6

   For the glaze: Finely chop the red chili, lemongrass (white part only), and garlic. In a small bowl, whisk together chopped chili, lemongrass, garlic, fish sauce, tamarind paste, and brown sugar until well combined.

   ~5 min
7. 7

   Lay out a spring roll wrapper. Place about 2 tablespoons of sticky rice in the center, topped with a few diced mango pieces. Fold the sides of the wrapper over the filling, then roll up tightly, like a traditional spring roll.

   ~15 min
8. 8

   Repeat with remaining wrappers, rice, and mango.

9. 9

   Heat vegetable oil in a non-stick frying pan over medium-high heat. Carefully fry the spring rolls for 2-3 minutes per side, until golden brown and crispy.

   ~10 min
10. 10

    Remove spring rolls from the pan and drain on paper towels.

    ~2 min
11. 11

    Serve the spring rolls immediately, drizzled with the tamarind-chili glaze.