Spicy Mango Sticky Rice Spring Rolls

Instructions

1. 1

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

   ~35 min
2. 2

   Drain the soaked rice and steam it until fully cooked and tender, about 20-25 minutes.

   ~25 min
3. 3

   While the rice is steaming, gently heat the coconut milk, sugar, and salt in a saucepan over medium heat until the sugar dissolves. Do not boil.

   ~5 min
4. 4

   Once the rice is cooked, transfer it to a mixing bowl and pour the warm coconut milk mixture over it. Stir well to combine and let it sit for 10 minutes to absorb the liquid.

   ~10 min
5. 5

   Peel and dice the ripe mango into small cubes. Finely mince the red bird's eye chili, removing seeds for less heat if desired.

   ~5 min
6. 6

   In a small bowl, combine the diced mango and minced chili. Gently mix.

   ~1 min
7. 7

   Lay out a spring roll wrapper. Place about 2-3 tablespoons of the sticky rice mixture onto the wrapper, leaving space at the edges. Top with a spoonful of the mango and chili mixture.

8. 8

   Fold the sides of the wrapper inwards, then tightly roll from the bottom to create a spring roll. Seal the edge with a little water if needed.

9. 9

   Heat vegetable oil in a frying pan over medium-high heat. Carefully fry the spring rolls until golden brown and crispy on all sides, about 3-4 minutes per side.

   ~15 min
10. 10

    Remove the fried spring rolls and place them on a plate lined with paper towels to drain excess oil. Garnish with toasted sesame seeds.

    ~2 min