Recipe courtesy of Ching-He Huang
35 min
20 min
4 servings


  • 12 small spring roll wrappers
  • Maple syrup, for brushing and drizzling
  • 12 slices mango, about 1-inch in length and 1/2-inch thick
  • 1 tablespoon cornstarch blended with 1 tablespoon warm water
  • 4 tablespoons vegetable oil
  • Honey, for brushing
  • 1/2 cup sweetened coconut flakes, toasted
  • Vanilla ice cream, for serving


Place a spring roll wrapper on a flat surface with the corner pointed toward you. Lightly brush the center of the wrapper with maple syrup. Lay a slice of mango across the wrapper from corner to corner. Fold in the side corners of the wrapper toward the middle, fold up the bottom corner and then roll up. Seal the top of the wrapper by brushing some of the cornstarch mixture along the edges of the wrapper to help seal. Put onto a plate seam-side down while preparing the remaining spring rolls. Heat a wok or small skillet over medium-high heat and add 1 tablespoon vegetable oil. Add the rolls a few at a time and shallow fry, turning them as they become golden brown; do not fry too many at one time and overcrowd the wok. Remove from the wok and drain on paper towels. Repeat with all of the rolls. Brush the fried rolls with honey and roll in toasted coconut. Serve immediately with vanilla ice cream and a drizzle of maple syrup.

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