Mango Sticky Rice Spring Rolls

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Mango sticky rice is one of my all-time favorite desserts, like top 5 easily. There’s something so magical about that combination of warm coconut sticky rice and cold, juicy, perfectly ripe mango that just hits every time. So when I started thinking about fun ways to switch it up, wrapping it in rice paper felt like the obvious move. These mango sticky rice spring rolls take everything you love about the classic Thai dessert and turn it into a handheld treat that’s perfect for sharing, packing as a snack, or just impressing your friends at a dinner party. The flavor combo stays exactly the same, but the presentation is so much more fun.

Another mango dessert worth adding to that list is this Chewy Mango Butter Mochi, a baked Hawaiian-style bar where the mango flavor comes through in every chewy square.

Coconut cream shows up in another summer dessert worth keeping in the rotation: these Dairy-Free Strawberries and Cream Popsicles layer fresh blended strawberries with coconut cream for a creamy, dairy-free frozen treat that takes four ingredients and no cooking.

I’ve made a lot of rice paper recipes over the years (my Spicy Ramen Spring Rolls and Rice Paper Croissant are a couple of my favorites), and there’s just something about that translucent wrapper that makes everything feel a little more special. The rice paper holds everything together perfectly, and you can actually see the colors of the mango and rice through it, which makes them look gorgeous on a plate. If you’ve already tried my classic Mango Coconut Sticky Rice, this is the perfect next step.

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This one earned a spot in 36 Easy Asian Desserts too.

What Makes These Mango Sticky Rice Spring Rolls So Good

The whole appeal of mango sticky rice is the contrast between the warm, sweet, salty coconut rice and the cool, fresh mango. When you wrap them in rice paper, you get all of that in one neat little package, plus the chewy, slightly stretchy texture of the rice paper itself. It’s a textural party. The rice paper also makes them way easier to eat than scooping rice and mango with a fork, which is great if you’re serving these at a gathering or packing them for a picnic.

I also love that you can control the ratio in every bite. With traditional mango sticky rice, you sometimes end up with a bite of just rice or just mango. But when you assemble the spring rolls yourself, you can make sure every roll has the perfect amount of both. And the optional drizzle of extra coconut milk inside? Game changer. It adds even more of that creamy coconut flavor right into the center of each roll.

Tips for Making the Best Mango Sticky Rice Spring Rolls

1. Use a Mix of White and Black Rice

Adding just a tablespoon of black rice to your white rice gives the sticky rice this beautiful purple-pink color and a slightly nuttier flavor. It’s a small touch but it makes a huge visual difference, especially when you can see it through the rice paper. If you don’t have black rice, plain white sticky rice works fine, but I really recommend trying it with the black rice mixed in.

2. Pick a Ripe Mango

This is non-negotiable. The mango is one of two main components, so you want it to be sweet, juicy, and perfectly ripe. It should give a little when you press it and smell sweet near the stem. Champagne mangoes (the small yellow ones) are my favorite for this because they’re consistently sweet and have less fiber than other varieties. Avoid mangoes that are too firm or too mushy.

3. Let the Rice Cool Before Assembling

Hot rice will tear the rice paper. After you mix the coconut milk into the cooked rice, let it sit and cool for at least 10-15 minutes before assembling the rolls. The rice should be warm or room temperature, not steaming hot. This also helps the flavors absorb into the rice better.

4. Don’t Oversoak the Rice Paper

A quick dip on both sides is all you need. The rice paper should still feel slightly firm when you lay it down because it’ll continue to soften as you work with it. If you soak it too long, it’ll get sticky, tear easily, and be a nightmare to roll. Trust me on this.

5. Roll Tightly But Gently

You want the spring rolls rolled tightly enough that they hold their shape but not so tight that the rice paper tears. Fold the short ends over the filling first, then roll from one of the longer sides. Take it slow, especially if it’s your first time working with rice paper. It takes a few tries to get the hang of it, but once you do, it becomes second nature.

Serving Suggestions

These mango sticky rice spring rolls are best served fresh, ideally within an hour or two of making them. The rice paper can get a little dry as it sits, so I like to make them right before serving. Use the leftover sweet coconut milk as a dipping sauce, or just drizzle a little extra over the top for presentation. You can also sprinkle some toasted black sesame seeds or shredded coconut on top for extra texture and visual appeal.

These are perfect for parties because they’re naturally gluten free and dairy free (just coconut milk), so they work for a lot of dietary needs. They also travel well if you wrap each one individually in plastic wrap or parchment paper. For another naturally dairy-free dessert that leans on coconut milk, try my Pumpkin Sago Dessert, a warm and creamy pudding with sago pearls.

Storage and Leftovers

Mango sticky rice spring rolls are really best eaten the day you make them. The rice paper tends to dry out and get tough if you store them too long. If you do have leftovers, wrap each roll individually in plastic wrap and refrigerate for up to 1 day. The rice will firm up in the fridge but should soften back up at room temperature. Don’t freeze them, the rice paper texture won’t survive.

If you want to prep ahead, you can make the coconut sticky rice and slice the mango earlier in the day, then assemble the rolls right before serving. That way you get all the flavor with none of the texture issues. For another fun handheld bite that’s perfect for entertaining, try my Salmon Crispy Rice Cups.

Ingredients

• 1 cup short grain white rice
• 1 tbsp black rice
• 1/2 cup unsweetened Coconut Milk
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 1 mango
• 5 sheets rice paper

Equipment

• Rice Cooker
• Fine Mesh Sieve
• Vegetable Peeler
• Cutting Board
• Mixing Bowls

Instructions

1. Combine the white and black rice. Wash and strain it 3-4 times, then cook in your rice cooker on the normal white rice setting. Once done, transfer to a medium mixing bowl and set aside to cool.
2. Make the sweet coconut milk by adding the Coconut Milk, granulated sugar, and salt to a bowl and mixing well. Then, add 3 tablespoons to the rice and mix thoroughly. Continue to let it cool.
3. Slice the mango. Use a vegetable peeler to remove the skin. Set the mango down on a cutting board with the tall, skinnier end pointed up at you. Line your knife up with the center, then move 1/4 inch to the right, and slice down. Do the same on the other side. Then slice the large chunks into thin strips.
4. Dip both sides of a rice paper sheet in water and lay it down on a cutting board. Add a layer of 6-8 thin mango strips to the middle of the rice paper. Then add a layer of rice on top. Optionally, drizzle a little more coconut milk over the top.
5. To roll it up, fold the rice paper over the ends of the ingredients first, then fold one of the longer sides over and roll it the rest of the way. Make sure it’s rolled relatively tightly but not so tight that the rice paper tears.
6. Repeat steps 4 and 5 for the remaining spring rolls.
7. Use the remaining sweet coconut milk as a dipping sauce.
8. Enjoy!

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