Photo of Moroccan Chicken Summer Rolls with Spicy Orange Dipping Sauce by WW

Moroccan Chicken Summer Rolls with Spicy Orange Dipping Sauce

Total Time
45 min
40 min
5 min
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.


Orange juice

5 Tbsp, divided

Unseasoned rice vinegar

2 Tbsp

Olive oil

1 Tbsp


1 tsp

Harissa paste

½ tsp



Table salt

½ tsp

Uncooked whole wheat couscous

½ cup(s)


1 Tbsp, finely chopped

Orange zest

½ tsp

Rice paper wrappers

8 item(s)

Fresh mint leaves

½ cup(s)


1 medium, seeded, cut in 4-in strips

Blood orange

3 medium, or Cara Cara, seedless, peeled and sectioned

Cooked boneless skinless chicken breast

8 oz, cut in 16 strips


1 cup(s), leaves


  1. To make dipping sauce, combine 1 Tbsp orange juice, vinegar, oil, honey, and harissa in a small airtight container; shake well and set aside.
  2. Bring remaining 1/4 c orange juice, water and salt to a boil in a small saucepan. Add couscous, chives, and orange zest; stir, cover pot and remove from heat. Let sit 5 minutes and fluff with a fork. Allow to cool; stir in 1 Tbsp of dipping sauce.
  3. Set a shallow bowl of warm water next to a cutting board; have a plate with a damp towel nearby.
  4. Soak 1 rice paper wrapper in water until barely pliable but not limp, 30-40 seconds (the softer it gets, the more easily it will tear – you should still feel some of the paper’s texture); carefully slide it onto cutting board and lay flat (it will continue to soften as you work). Lay 1/8 of mint horizontally on lower third of wrapper, leaving about an inch on all sides. Top with 2 Tbsp couscous, 1/8 of cucumber and orange sections, 2 chicken strips, and 1/8 of arugula.
  5. Bring bottom edge of wrapper up and over filling, tucking carefully. Fold in sides; roll wrapper tightly. Transfer to plate and cover with damp towel; repeat with remaining ingredients to make 8 rolls. Serve with dipping sauce.
  6. Serving size: 1 roll, 1 Tbsp sauce