Put the rice and milk into a medium saucepan and add 125 ml (1/2 cup) of lychee syrup. Bring to a boil while stirring, cover and reduce heat to low.
Bring to a boil while stirring, cover and reduce heat to low. Cook the rice twenty minutes or until tender and the liquid has been absorbed.
You may have to add a little milk and cook rice a little longer depending on the type of rice chosen (refer to instructions on the package).
Remove pan from heat, uncover and let cool.
Meanwhile, finely chop half the lychees and put in a small saucepan with the coconut milk. Bring to a boil over medium heat. Lower heat slightly and let simmer until reduced by about half, or until the sauce becomes consistent enough to coat the back of a spoon.
Pour into the saucepan containing the rice and mix. Set aside.
Prepare the rice papers as directed on the package. Spread a line of rice at one end of each sheet, leaving a space of 1.25 cm (1/2 inch) on each side.
Top each serving of rice with 2-3 mint leaves, then fold the edges of the rice paper over the leaves and roll the rice paper. Before serving, drizzle each serving with maple syrup and decorate with the remaining whole litchis.
Lychee and Coconut Spring Rolls
Prep time: 30 minutes
Cooking time: 40 minutes
Servings: 10 servings