1. Flake the fish in the chilli sauce with a fork in a bowl.
2. Add the bag of slaw mix to the flaked fish mixture.
3. Roll spring rolls one at a time by adding 1-2 tablespoons of mixture in a line at the bottom of the wrap circle. Fold over the edges at the side to hold in the mixture and then roll into a tight tube. Seal with a toothpick.
4. Fry in a saucepan of hot oil until golden.
5. Drain on absorbent paper and season with salt.
6. Remove the toothpick before serving.
7. Mix honey and soy in a small bowl to make the dipping sauce.
8. Serve with a side salad of cucumber and chilli.