Can I make Air Fryer Thai Mango Sticky Rice Spring Rolls ahead of time?

You can prep the ingredients and seasoning ahead, but air fry close to serving for the best texture.

How do I keep this recipe from turning soggy?

Cook in a single layer, leave space for airflow, and avoid adding too much oil or sauce before the food has crisped.

Can I adjust the seasoning?

Yes. Keep the same cooking method and adjust salt, spice, herbs, citrus, or sauce to match your taste.

Air Fryer Thai Mango Sticky Rice Spring Rolls

Name: Air Fryer Thai Mango Sticky Rice Spring Rolls
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 1 cup cooked sticky (glutinous) rice, cooled; 1/2 cup fresh mango, finely diced; 1/4 cup coconut cream; 1 tablespoon maple syrup or agave nectar; 1 teaspoon vanilla extract; 6 large rice paper sheets (gluten-free spring roll wrappers); Cooking spray or 1 tablespoon neutral oil (e.g., avocado or light olive oil) for brushing; toasted sesame seeds, shredded coconut, or chopped pistachios

By AirFryFeast Editorial TeamPublished Apr 7, 2026 | Updated Jun 16, 2026

These air fryer Thai mango sticky rice spring rolls are a crispy dessert featuring sweet sticky rice, fresh mango, and coconut cream wrapped in delicate rice paper. A quick and easy sweet snack perfect for families and ready in under 30 minutes.

Start cooking

Air fryerThaiEasyAir Fryer Friendly

Prep Time15 mins

Cook Time10 mins

Total Time25 mins

Servings3

Temperature370°F / 190°C

Ingredients

Servings3

1 cup cooked sticky (glutinous) rice, cooled
1/2 cup fresh mango, finely diced
1/4 cup coconut cream
1 tablespoon maple syrup or agave nectar
1 teaspoon vanilla extract
6 large rice paper sheets (gluten-free spring roll wrappers)
Cooking spray or 1 tablespoon neutral oil (e.g., avocado or light olive oil) for brushing
Optional garnish
toasted sesame seeds, shredded coconut, or chopped pistachios

Instructions

In a mixing bowl, gently combine cooked sticky rice, diced mango, coconut cream, maple syrup, and vanilla extract until evenly mixed. Set aside.
Fill a shallow dish with warm water. Soak one rice paper sheet for 10-15 seconds until pliable but still slightly firm. Lay flat on a clean surface.
Place 2-3 tablespoons of the mango sticky rice mixture near the bottom third of the rice paper. Fold the bottom edge over filling, then fold in sides tightly. Roll upwards to seal. Repeat for remaining sheets and filling.
Preheat the air fryer to 370°F (190°C) for 3 minutes.
Lightly brush or spray each spring roll with oil for a golden, crispy exterior.
Arrange spring rolls in a single layer in the air fryer basket, leaving space between them for even cooking.
Air fry for 8-10 minutes, flipping halfway, until wrappers are crisp and golden brown.
Remove carefully and let cool for 2-3 minutes.
Serve warm, optionally garnished with toasted sesame seeds, shredded coconut, or chopped pistachios.

Recipe guidance

Crispiness Control

Pat the cooked sticky rice dry, avoid crowding, and use only a light coat of oil or sauce before cooking. Add wet sauces near the end when you want the outside to stay crisp.

Storage

Store leftover Air Fryer Thai Mango Sticky Rice Spring Rolls in an airtight container in the refrigerator for up to 3 days. Cool the food before sealing so excess steam does not soften the texture.

FAQ

Can I make Air Fryer Thai Mango Sticky Rice Spring Rolls ahead of time?: You can prep the ingredients and seasoning ahead, but air fry close to serving for the best texture.
How do I keep this recipe from turning soggy?: Cook in a single layer, leave space for airflow, and avoid adding too much oil or sauce before the food has crisped.
Can I adjust the seasoning?: Yes. Keep the same cooking method and adjust salt, spice, herbs, citrus, or sauce to match your taste.