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1
In a small saucepan, bring water to a boil. Stir in couscous. Remove from heat; let stand, covered, 4-6 minutes or until water is absorbed. Fluff with a fork.
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2
Place carrots, raisins, dates and spreadable fruit in a food processor; pulse until fruit is coarsely chopped. In a Dutch oven, heat oil over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in vegetarian crumbles, carrot mixture and seasonings; heat through, stirring occasionally. Remove from heat; stir in couscous.
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3
With one side of a spring roll wrapper facing you, place 3 tablespoons filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom side over filling; moisten remaining wrapper edges with water. Fold sides toward center over filling. Roll up tightly, pressing edge to seal.
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4
In an electric skillet or deep-fat fryer, heat oil to 375u00b0. Fry rolls, a few at a time, 3-4 minutes or until golden brown, turning frequently. Drain on paper towels. Serve with honey for dipping. Freeze option: Cover and freeze unfried rolls on waxed paper-lined
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5
until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, fry and serve rolls as recipe directs, increasing cooking time to 4-5 minutes.
