Thai Mango Sticky Rice Wraps

Thai · 35 min · vegetarian, vegan, gluten-free, dairy-free

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Ingredients

• 1 cup Glutinous rice (sticky rice)
• 1 cup Coconut milk
• 2 tbsp Sugar
• a pinch Salt
• 2 large Fresh mango
• 8 sheets Rice paper wraps
• a handful Fresh mint leaves
• 2 tbsp Toasted sesame seeds

Method

1. Cook the sticky rice: Rinse the rice until the water runs clear. Combine with coconut milk, sugar, and salt in a pot. Bring to a boil, then reduce heat and simmer covered until rice is tender and liquid absorbed, about 15 minutes. Let cool slightly.
2. Prepare mango: Peel and thinly slice the mango into strips.
3. Assemble wraps: Dip a rice paper sheet in warm water until soft. Lay it flat on a plate. Place a small amount of cooked sticky rice in the center, add mango slices and mint leaves on top.
4. Wrap: Fold the sides of the rice paper over the filling and roll tightly to form a wrap.
5. Repeat: Continue with remaining rice paper sheets and fillings.
6. Serve: Slice wraps in half if desired, sprinkle with toasted sesame seeds, and serve with extra coconut sauce or fresh fruit.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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