Bring 1-3/4 cups water to a boil in a small saucepan.

Stir in 1-3/4 cups uncooked couscous.

Remove from heat; cover and let stand for 4-6 minutes or until water is absorbed.

Fluff with a fork.

Place 2 cups shredded carrots, 1/2 cup golden raisins, 1/2 cup pitted dates, and 2 tablespoons apricot spreadable fruit in a food processor.

Pulse until fruit is coarsely chopped.

In a Dutch oven, heat 1 tablespoon olive oil over medium heat.

Add 1 small onion, finely chopped; cook and stir for 2-3 minutes or until tender.

Add 1 minced garlic clove; cook 1 minute longer.

Stir in 1 package (12 ounces) frozen vegetarian meat crumbles, carrot mixture, 1 teaspoon salt, 1/2 teaspoon chili powder, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon ground cumin, and 1/4 teaspoon ground ginger; heat through, stirring occasionally.

Remove from heat; stir in couscous.

With one side of a spring roll wrapper facing you, place 3 tablespoons of filling just below the center of the wrapper.

Cover remaining wrappers with a damp paper towel until ready to use.

Fold the bottom side over the filling.

Moisten remaining wrapper edges with water.

Fold sides toward center over filling.

Roll up tightly, pressing edge to seal.

In an electric skillet or deep-fat fryer, heat oil to 375°.

Fry rolls, a few at a time, for 3-4 minutes or until golden brown, turning frequently.

Drain on paper towels.

Serve with honey for dipping.

To freeze: Cover and freeze unfried rolls on waxed paper-lined 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.