Gochujang Glazed Mango Sticky Rice Spring Rolls

Instructions

1. 1

   Rinse jasmine rice until water runs clear. Cook rice with 250ml of water in a saucepan until tender. (20 minutes)

   ~20 min
2. 2

   While rice is cooking, heat 200ml coconut milk, half the sugar, and salt in a separate saucepan until sugar dissolves. Do not boil.

   ~5 min
3. 3

   Once rice is cooked, stir in the warm coconut milk mixture until fully absorbed. Let it sit covered for 10 minutes. (10 minutes)

   ~10 min
4. 4

   Peel and dice the mangoes. Gently fold them into the sticky rice.

   ~5 min
5. 5

   Prepare the gochujang glaze: In a small bowl, whisk together gochujang, honey, rice vinegar, and soy sauce.

   ~2 min
6. 6

   Warm the remaining 200ml coconut milk with the remaining sugar in a small saucepan until sugar dissolves.

   ~3 min
7. 7

   Lay out a spring roll wrapper. Place about 2 tablespoons of mango sticky rice mixture near one edge. Fold the sides in, then roll tightly to form a spring roll.

   ~1 min
8. 8

   Repeat for all wrappers. Ensure rolls are sealed tightly.

   ~10 min
9. 9

   Heat vegetable oil in a large skillet or wok to 350°F (175°C).

   ~10 min
10. 10

    Carefully fry the spring rolls in batches until golden brown and crispy. (3-4 minutes per batch)

    ~10 min
11. 11

    Remove fried spring rolls and drain on paper towels. Let them cool slightly.

    ~5 min
12. 12

    Lightly brush the warm coconut milk over the fried spring rolls. Drizzle with the prepared gochujang glaze and sprinkle with toasted sesame seeds just before serving.

    ~2 min