8 shrimp spring rolls
1 cup canola oil
2 teaspoons soy sauce
2 teaspoons honey
1/2 cup white wine vinegar
1/4 teaspoon freshly ground black pepper
1 bag coleslaw mix
2 cups thinly sliced snowpeas
1 tablespoon sesame seeds
1/2 cup sliced almonds, toasted
1/3 cup sunflower seeds, toasted
Cook shrimp spring rolls according to package directions.
In a medium mixing bowl, whisk together the canola oil, soy sauce, honey, vinegar and pepper.
In a large mixing bowl, add the slaw mix, snow pea slices, sesame seeds, almonds and sunflower seeds. Toss together.
Pour dressing over and toss until coated.
Serve alongside warm spring rolls.