Moroccan Chicken Summer Rolls with Spicy Orange Dipping Sauce
3
Points®
Total Time
45 min
Prep
40 min
Cook
5 min
Serves
8
Difficulty
Easy
This pretty springtime appetizer puts a Moroccan twist on traditional Asian summer rolls. The deep crimson color of blood oranges amp up the appearance of these rolls. Blood oranges are in season from December through May, but you can swap in seedless clementines if you have trouble finding them. You’ll need to work quickly once you start soaking the rice papers, so prep your filling ingredients ahead and arrange them in the order you’ll be grabbing them. Set a shallow bowl of warm water—a pie dish works perfectly—and place the rice paper wrappers next to a cutting board. Have a plate with a damp towel nearby to hold the completed rolls.
Ingredients
Orange juice
5 Tbsp, divided
Unseasoned rice vinegar
2 Tbsp
Olive oil
1 Tbsp
Honey
1 tsp
Harissa paste
½ tsp
Water
⅓ cup(s)
Table salt
½ tsp
Uncooked whole wheat couscous
½ cup(s)
Chives
1 Tbsp, finely chopped
Orange zest
½ tsp
Rice paper wrappers
8 item(s)
Fresh mint leaves
½ cup(s)
Cucumber
1 medium, seeded, cut in 4-in strips
Blood orange
3 medium, or Cara Cara, seedless, peeled and sectioned
Cooked skinless, boneless chicken breast
8 oz, cut in 16 strips
Arugula
1 cup(s), leaves