In Hong Kong and Macau dim sum, spring rolls typically include bean sprouts.
The regional fried spring roll is commonly made with minced pork, shredded carrot, bean sprouts and other vegetables. The sprouts add a pale, juicy crunch to the filling, while the wrapper becomes crisp during frying. Dipping sauce is often served alongside the rolls.
These spring rolls are part of the broader dim sum tradition, in which small savoury dishes are served with tea. They should not be confused with every other Chinese spring-roll style: fillings differ significantly across mainland China, Taiwan, Southeast Asia and Western takeaway menus.
Pea shoots, mung leaves and alfalfa sprouts are all edible plant ingredients, but they are not the standard ingredient named in descriptions of Hong Kong and Macau dim-sum spring rolls. “Bean sprouts” is also the familiar English culinary term for sprouted mung beans, which helps explain why the answer may be described more specifically in some recipes.