Ingredients
Scale
- Rice paper wrappers
- Fresh mint leaves
- Fresh basil leaves
- Julienned carrots
- Sliced cucumber
- Thinly sliced strawberries or mango (optional for extra sweetness)
- Shredded coconut (unsweetened or sweetened)
- 1 cup jasmine rice
- 2 cups coconut milk
- 1/3 cup sugar or honey
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Prepare the Coconut Rice Pudding by cooking jasmine rice in coconut milk with sugar, vanilla, and salt until tender and creamy, then chill for at least one hour.
- Soften rice paper wrappers in warm water until pliable and lay flat on a clean surface.
- Layer fresh herbs, julienned carrots, cucumber slices, and a spoonful of coconut rice pudding near the center of each wrapper.
- Fold the sides of the wrapper over the filling and roll tightly from the bottom to enclose everything securely.
- Repeat with remaining wrappers and ingredients.
- Arrange the rolls on a platter, optional shredded coconut garnish, and serve with coconut dipping sauce if desired.
Notes
- Make sure to keep the coconut rice pudding refrigerated to maintain freshness.
- Serve the summer rolls immediately for best texture, or cover and refrigerate for up to 2 hours.
- For added flavor, sprinkle toasted coconut or chopped nuts on top before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert, Appetizer
- Method: No-Bake, Cooked
- Cuisine: Fusion, Asian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll with pudding
- Calories: 250 kcal Kcal
- Sugar: 15 g
- Sodium: 80 mg
- Fat: 10 g
- Saturated Fat: 8 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg