If you’re missing mango sticky rice season, give this recipe a try instead! These apple pie sticky rice rolls are crispy on the outside and chewy on the inside, and they're easy to take on the go. Apple pie filling is wrapped in rice paper and a bed of sticky rice, and served with a side of apple cinnamon coconut sauce. —Tam To, Los Angeles, California
Ingredients
- rice:
- 1 cup glutinous rice
- 1-1/2 cups water
- 1/2 cup coconut milk
- 1/2 cup unsweetened almond milk
- 1 tablespoon packed brown sugar
- 1/4 teaspoon salt
- 2 cinnamon sticks (3 inches)
- filling:
- 2 large Honeycrisp apples, peeled and cut into 1/2-in. cubes
- 1-1/2 teaspoons minced fresh gingerroot
- 1-1/2 teaspoons lemon juice
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 tablespoon packed brown sugar
- 1 tablespoon maple syrup
- 1/8 teaspoon salt
- 1 tablespoon water
- 1-1/2 teaspoons cornstarch
- sauce:
- 1/2 cup coconut milk
- 2 tablespoons unsweetened applesauce
- 1 tablespoon maple syrup
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- rolls:
- 16 sheets rice paper (8 inches)
- 1/3 cup chopped pecans
- 3 tablespoons canola oil
Directions
- Wash and soak the glutinous rice in water for 2 hours. Drain; discard water. Add rice, coconut milk, almond milk, brown sugar, salt and cinnamon sticks to a medium saucepot. Bring to a boil over medium-high heat. Reduce heat to a simmer, cover and cook until rice is tender, 20-25 minutes, stirring occasionally. Remove cinnamon sticks, discard and let rice cool.
- Meanwhile, in a separate saucepan, combine all filling ingredients. Cook over medium heat until mixture has thickened and apples are soft, about 15 minutes. Let cool.
- For the sauce, in a small saucepot, combine all sauce ingredients. Cook until thickened, stirring constantly, 2-3 minutes. Cool slightly.
- To assemble, soak rice paper in warm water. Layer two sheets of rice paper together. Position wrappers with one point toward you. Place spicy rice, apple filling and pecans in the center. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Press edges to seal. Repeat with remaining wrappers and filling.
- In an large skillet, heat oil over medium-high heat. Fry egg rolls, a few at a time, until golden brown, 1-2 minutes on each side. Drain on paper towels. Serve with coconut sauce.
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