Gaillardia Flower and Pork Spring Rolls

Prepare the Gaillardia flower petals by gently separating them from the stems, ensuring they are clean and dry. Set aside.

In a mixing bowl, combine ground pork, Shaoxing wine, minced ginger, minced garlic, light soy sauce, sesame oil, and white pepper. Mix well until the ingredients are evenly incorporated.

Add shredded cabbage and chopped scallions to the pork mixture. Gently fold in the Gaillardia flower petals, being careful not to crush them, to distribute the vibrant colors throughout the filling.

Lay a spring roll wrapper on a clean surface with one corner pointing toward you. Place about 2 tablespoons of the filling near the bottom corner, shaping it into a log. Fold the bottom corner over the filling, then fold in the sides, and roll up tightly. Seal the edge with beaten egg. Repeat with remaining wrappers and filling.

Heat vegetable oil in a wok or deep fryer to 180°C (350°F). Fry the spring rolls in batches until golden brown and crispy, about 3-4 minutes per batch. Drain on paper towels.

Prepare the dipping sauce by whisking together black vinegar, light soy sauce, sugar, and sesame oil in a small bowl until the sugar dissolves.

Serve the Gaillardia flower and pork spring rolls hot with the dipping sauce on the side, garnished with extra Gaillardia petals if desired to highlight the spring season.