Ingredients:

  • 1 cup (200g) glutinous rice (Thai Sweet Rice)
  • 0.75 cup (180ml) light coconut milk
  • 2 tbsp (30g) monk fruit sweetener
  • 0.25 tsp (1.5g) sea salt
  • 2 large ripe honey mangos (Ataulfo), sliced into 3-inch batons
  • 8 round rice paper wrappers (22cm diameter)
  • 0.5 cup (120ml) light coconut milk for sauce
  • 1 tsp monk fruit sweetener for sauce
  • 0.5 tsp toasted sesame seeds

Instructions:

  1. Rinse the glutinous rice 3–4 times in a fine-mesh strainer until the water runs clear to remove excess surface starch.
  2. Combine the rinsed rice, 0.75 cup (180ml) light coconut milk, 2 tbsp (30g) monk fruit, and 0.25 tsp (1.5g) sea salt in a saucepan. Bring to a simmer over medium heat.
  3. Cover tightly and reduce heat to low. Cook for 20 minutes until the liquid is fully absorbed and rice is translucent.
  4. Turn off the heat and let the rice sit, covered, for 10 minutes. Note: This allows the steam to finish softening the core of each grain.
  5. Prepare a large shallow dish with lukewarm water. Dip one rice paper wrapper for 5 seconds until pliable but still slightly firm.
  6. Lay the wrapper on a clean surface. Place a small rectangle of sticky rice in the center and top with 2-3 mango batons.
  7. Fold the bottom of the wrapper over the filling, tuck in the sides, and roll tightly to seal.
  8. Simmer 0.5 cup (120ml) light coconut milk with 1 tsp monk fruit for 5 minutes until slightly thickened and glossy.
  9. Drizzle the sauce over the rolls and sprinkle with 0.5 tsp toasted sesame seeds until they stick to the creamy glaze.