Summer Couscous Rolls
Fresh summer rolls are perfect for a summery and healthy lunch or starter and are great to serve alfresco. Traditionally Vietnamese spring rolls are made with rice noodles but we’re using our flavoured couscous for something a little different – delicious! Dipping sauces are optional, but really do add an extra burst of flavour.
Method
Spicy Prawn Summer Rolls
Prepare the couscous according to the packet instructions. Fluff with a fork and allow to cool.
Fill a large bowl with warm or cold water (depending on your rice roll packet instructions). Working one at a time soak a rice paper wrap in the water according to the packet instructions (usually about 10-15 seconds). Lift out of the water, shake gently, then lay it carefully out onto a board or clean work surface. Place 3 prawns in the centre nearer the lower edge with a basil leaf in between each. Add a layer of lettuce, mint and top with a spoonful of couscous. Add some spring onions and finish with slices of red pepper and avocado. Fold the lower edge of rice paper up and over the filling, then fold the sides in and tightly roll it up. Repeat until all the filling ingredients are finished – you should get about 6-8 summer rolls.
Chicken, Mango & Avocado Caribbean Rolls
Prepare the couscous according to the packet instructions and fluff with a fork. Allow to cool.
In a small bowl mix together all the ingredients for the dipping sauce and adjust the cayenne and lime to taste. Set aside.
Fill a large bowl with warm or cold water (depending on your rice roll packet instructions). Working one at a time soak a rice paper wrap in the water according to the packet instructions (usually about 10-15 seconds). Lift out of the water, shake gently, then lay it carefully out onto a board or clean work surface. Place 2-3 coriander leaves in the centre nearer the lower edge and add a couple of chilli rings. Top with 2 mango slices. Spoon over some couscous, add a sprinkle of coconut flakes and finish with a layer of chicken, a couple more coriander leaves and a couple of slices of avocado. Add a little squeeze of lime. Fold the lower edge of rice paper up and over the filling, then fold the sides in and tightly roll it up. Repeat until all the filing ingredients are finished – you should get about 6-8 summer rolls.
Ingredients
- Spicy Prawn Summer Rolls
- 170g pack of cooked and peeled King prawns
- 1 small red pepper, deseeded and julienned
- 1 avocado, stoned and thinly sliced
- 2 spring onion, trimmed and finely sliced
- 1 baby gem lettuce, shredded
- handful of basil leaves
- handful of mint leaves, shredded
- 1 x packet of Ainsley Harriott Tomato & Chilli Couscous
- sweet chilli sauce, for dipping
- Chicken, Mango & Avocado Caribbean Rolls
- large handful of coriander leaves
- 1 red chilli, deseeded and sliced into rings
- 1 small mango, peeled, stoned and thinly sliced
- 1 x packet of Ainsley Harriott Caribbean-inspired Couscous
- 1 tbsp coconut flakes, toasted (optional)
- 1 cooked chicken breast, shredded or sliced
- 1 avocado, destoned and thinly sliced
- ½ lime for squeezing
- Peanut Dipping Sauce
- 75ml coconut milk
- 2-3 tbsp peanut butter
- 1 tsp soy sauce
- a good pinch of cayenne
- juice of ½ lime