Spiced Mango and Sticky Rice Spring Rolls with Coconut Caramel

Instructions

1. 1

   Rinse jasmine rice until water runs clear. Combine rice with 1.5 cups coconut milk, 1/4 cup sugar, and 1/4 teaspoon salt in a medium pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until liquid is absorbed and rice is tender. Let stand, covered, for 10 minutes.

   ~30 min
2. 2

   While rice is cooking, peel and dice mangoes into small cubes. In a large bowl, gently toss diced mangoes with remaining 1/4 cup sugar and lime zest. Set aside.

   ~10 min
3. 3

   Once sticky rice is cooked, gently fold in the diced mangoes and lime zest mixture. Be careful not to mash the mangoes.

   ~5 min
4. 4

   Prepare the spring roll wrappers according to package instructions. Lay one wrapper flat. Place about 2 tablespoons of the mango sticky rice mixture on one edge. Fold the sides over the filling, then tightly roll up the spring roll.

   ~20 min
5. 5

   Heat vegetable oil in a wok or deep pot over medium-high heat to 350°F (175°C). Carefully fry spring rolls in batches, about 3-4 at a time, for 3-5 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

   ~15 min
6. 6

   While spring rolls are frying, prepare the coconut caramel sauce. In a small saucepan, combine 0.5 cup coconut milk, 0.25 cup brown sugar, and the pandan leaf (if using). Bring to a simmer over medium heat, whisking until sugar dissolves. Cook for 5-7 minutes, or until slightly thickened. Remove pandan leaf.

   ~10 min
7. 7

   Serve the crispy spring rolls immediately, drizzled generously with the warm coconut caramel sauce.