1 Place spring roll wrappers next to each other on work surface, cover with a damp kitchen towel and allow to thaw.
2 Put couscous in a large bowl, pour in 100 ml (approximately 1/2 cup) boiling water and let stand until al dente, about 10 minutes.
3 Meanwhile, pit dates and chop coarsely.
4 Toast chopped almonds until golden brown in a small dry non-stick pan.
5 Add dates and almonds to the couscous along with honey, butter, star anise and cinnamon and mix well to combine.
6 Separate the egg (reserve yolk for another use). Whisk white in a small bowl until slightly frothy and brush over edges of the spring roll sheets.
7 Place 2 tablespoons couscous filling in center of a spring roll sheet, then fold in sides and roll up into a tight log. Repeat with remaining couscous filling and wrappers. Line a baking sheet with parchment paper, then place the rolls on the sheet and bake in preheated oven at 200°C (fan 180°C, gas: mark 3)(approximately 400°F) until golden brown, about 15 minutes. Serve warm.