Purple Sweet Potato Mango Sticky Rice Rolls

1: Rinse 1/2 cup glutinous white rice under cold water until the water runs mostly clear.

2: Add it to a pot with 2/3 cup water. Bring to a boil, then reduce to low, cover tightly, and cook for 15–18 minutes until the water is absorbed.

3: Let sit covered for 10 minutes, then fluff and cool slightly.

4: Peel and cube 1 small purple sweet potato (you’ll need about 1/2 cup once mashed).

5: Boil or steam until fork tender (about 10–12 minutes).

6: Mash until smooth and let cool.

7: Peel and slice 1 large ripe mango into thin strips.

8: While rice is still warm, stir in 1/4 cup coconut manna until well combined and creamy.

9: Wet a rice paper according to package instructions.

10: In the center, layer a spoonful of coconut rice, a smear of mashed purple sweet potato, a few mango slices, and a sprinkle of black sesame seeds.

11: Fold in the sides and roll tightly like a burrito.

12: Repeat with remaining ingredients to make 4 rolls.