Thai Mango Sticky Rice Wraps
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Thai · 35 min · vegetarian, vegan
376 cal
6g protein
70g carbs
8g fat
per serving · estimated
Ingredients
- 1/2 cup Glutinous rice (sticky rice)
- 1/2 cup Coconut milk
- 1 tbsp Sugar
- a pinch Salt
- 1 large Fresh mango
- 4 sheets Rice paper wraps
- a handful Fresh mint leaves
- 1 tbsp Toasted sesame seeds
Method (tap to check — screen stays awake)
- 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.
- Prepare mango: Peel and thinly slice the mango into strips.
- 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.
- Wrap: Fold the sides of the rice paper over the filling and roll tightly to form a wrap.
- Repeat: Continue with remaining rice paper sheets and fillings.
- 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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