Snacks 🤖 AI Generated

Crispy Mango Sticky Rice Spring Rolls

Golden, crunchy spring rolls stuffed with creamy mango sticky rice—a Thai dessert reimagined as an indulgent snack. Our Fat Switch cuts 40% of calories by swapping full-fat coconut cream for light coconut milk and using an air-fry finish, delivering all the crispy satisfaction without the oil overload.

25m

Prep Time

15m

Cook Time

Servings

290

Calories

Protein

🛒 Ingredients

✓ 1 cup sweet sticky rice (glutinous rice)
✓ 3/4 cup light coconut milk
✓ 2 tbsp coconut sugar
✓ 1/4 tsp sea salt
✓ 8 spring roll wrappers (rice paper or wheat-based)
✓ 1 tbsp neutral oil (for spraying)
✓ 2 ripe ataulfo mangoes (or 1 large Alphonso mango)
✓ 1/4 cup light coconut milk (for mango sauce)
✓ 1 tbsp monk fruit sweetener
✓ 1/4 tsp vanilla extract

👨‍🍳 Instructions

1. Cook the Sticky Rice: Rinse 1 cup sticky rice under cold water until water runs clear. Cook in rice cooker with 1.25 cups water for 15 minutes, or use 2:1 water-to-rice ratio on stovetop. Once cooked, let cool for 5 minutes.

2. Prepare the Coconut Base: While rice cooks, warm 3/4 cup light coconut milk with 2 tbsp coconut sugar and 1/4 tsp sea salt over low heat (do not boil). Stir until sugar dissolves. Pour over warm sticky rice and fold gently to combine. Let rest 10 minutes so rice absorbs the liquid.

3. Make the Mango Sauce: Peel 1 mango and puree flesh in a blender with 1/4 cup light coconut milk, 1 tbsp monk fruit sweetener, and 1/4 tsp vanilla until smooth. Strain through fine mesh if desired for silky texture. Set aside.

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4. Prepare the Mango Pieces: Cut remaining mango into 8 thin slices (about 2×3 inches each). Pat dry with paper towels to remove excess moisture so rolls don't get soggy.

5. Assemble the Spring Rolls: Lay one spring roll wrapper on a clean, dry surface with a corner pointing toward you. Place 2 tbsp sticky rice in the center-bottom third, leaving 1 inch border on sides. Top rice with 1 mango slice. Fold bottom corner up over filling, tuck sides in tightly, then roll away from you until halfway. Fold in sides, then continue rolling to seal. Repeat with remaining 7 wrappers. Place seam-side down on parchment paper.

6. Air-Fry Until Golden: Preheat air fryer to 380°F (193°C). Arrange spring rolls seam-side down in basket in single layer without crowding. Lightly spray tops with 1 tbsp oil using an oil mister. Air-fry for 12–15 minutes, shaking basket halfway through, until wrappers are golden and crispy. Do not overcrowd.

7. Rest and Drizzle: Remove rolls to a cooling rack for 2 minutes. Drizzle warm mango sauce over plated rolls or serve in a dipping bowl on the side. Serve immediately while still warm and crispy.

📊 Nutrition per Serving

Calories290 kcal

Protein7g

Carbohydrates54g

Fat6.5g

🏷️ Tags

#Thai mango dessert spring rolls#air-fried coconut snacks low-calorie#homemade sticky rice recipes

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