In a large bowl, combine the shredded chicken, coleslaw mix, shredded carrots, cucumber, red bell pepper, cilantro, and green onions. Toss well to combine.

In a separate small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, garlic, ginger, and sriracha until smooth.

Pour the dressing over the salad mixture and toss until everything is evenly coated.

To prepare the rice paper wrappers, fill a shallow dish with warm water. Dip one wrapper into the water for about 10-15 seconds, or until it becomes pliable.

Lay the softened wrapper on a clean surface and place a portion of the salad mixture in the center. Fold the sides over the filling and roll it up tightly. Repeat with the remaining wrappers and filling.

Serve the spring roll salad rolls with extra dressing on the side for dipping.