Toast the sea salt with the star anise in a hot wok over medium heat until the salt changes colour, around 10 mins. Set aside to cool completely.
To the toasted salt, add the sugar, msg, 5-spice, ginger powder, chilli powder, & white pepper. Mix well & transfer to a shaker.
Deep fry the mini spring rolls until golden, around 5 mins. Drain off any excess oil & set aside.
Heat a dry wok over a medium heat. Add the chopped spring onion, chilli flakes & garlic paste. Stir - fry for 30 seconds or until fragrant.
Add the cooked spring rolls & mix well. Season generously with the salt & pepper mix and stir - fry for 1 minute or until well coated. Finish with rice wine, mix once more & serve.