Mango Sticky Rice Spring Rolls with Coconut-Lime Dip

Instructions

1. 1

   Rinse jasmine rice thoroughly under cold water until the water runs clear. (0 minutes)

2. 2

   In a saucepan, combine the rinsed rice and 1.5 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. (15 minutes)

   ~15 min
3. 3

   While the rice is cooking, gently heat 0.5 cup coconut milk, 0.25 cup granulated sugar, and 0.25 teaspoon salt in a small saucepan over low heat, stirring until the sugar dissolves. Do not boil. (5 minutes)

   ~5 min
4. 4

   Once the rice is cooked, stir in the sweetened coconut milk mixture. Cover and let it sit for 10 minutes to allow the rice to absorb the liquid. Fluff with a fork. (10 minutes)

   ~10 min
5. 5

   Gently fold in the diced mango into the sticky rice mixture. Allow to cool completely. (0 minutes)

6. 6

   To assemble the spring rolls, place a spring roll wrapper on a clean surface. Spoon about 1/4 cup of the mango sticky rice filling onto the lower third of the wrapper. Fold the sides over the filling, then tightly roll up from the bottom. Repeat with remaining wrappers and filling. (10 minutes)

   ~10 min
7. 7

   Heat vegetable oil in a frying pan over medium-high heat. Carefully fry the spring rolls, a few at a time, until golden brown and crispy, about 2-3 minutes per side. Use a slotted spoon to remove and drain on paper towels. (8 minutes)

   ~8 min
8. 8

   While the spring rolls are frying, prepare the dip. In a small bowl, whisk together 0.5 cup coconut milk, 2 tablespoons lime juice, and 1 tablespoon powdered sugar until smooth. (2 minutes)

   ~2 min
9. 9

   Serve the warm mango sticky rice spring rolls immediately with the coconut-lime dip on the side. (0 minutes)