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1
To make the macadamia nut filling, use a small saucepan over medium heat and combine the sugar and water, then bring to a boil and cook until it caramelizes to a nice amber color.
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2
Remove from heat and add the cream slowly.
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3
Return to heat and stir until sugar and cream are completely incorporated and smooth.
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4
Add butter, candied ginger, and chopped nuts, then allow to cool slightly.
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5
If mixture gets too firm, simply warm to make pliable.
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6
To assemble, place the 4 spring roll wrappers down on the table so 1 point is facing 6 o'clock.
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7
Divide the mixture evenly between the 4 wrappers.
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8
Fold the point facing 6 o'clock over the filling and continue to roll.
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9
Fold over the left side, and then the right side to seal the ends and continue to roll until a small triangle remains.
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10
Brush edge with water and press to seal the end.
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11
Fry in 360 degree F oil just to brown the skin.
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12
Cut in half and put aside.
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13
To make the brown sugar ice cream, begin by bringing the milk, heavy cream, split vanilla bean, and sugar to a boil.
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14
Combine yolks and karo syrup and stir.
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15
Pour half of the boiling liquid into the yolks and stir until combined.
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16
Add remaining liquid and put back on the heat and continue to stir until you reach a temperature of 180 degrees F. Strain and cool in an ice bath.
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17
Place in an ice cream freezer and freeze according to manufacturer's instructions.
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18
To make the pickled carambola, using a medium pot over medium high heat, combine vinegar, sugar, ginger, peppercorns, anise, vanilla, and saffron.
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19
Bring just to a boil, then remove from heat.
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20
Add carambola, and let steep for 5 minutes.
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21
Remove carambola with skimmer and cool.
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22
Cool liquid over an ice bath.
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23
Add cold carambola to cold syrup, cover, and keep refrigerated.
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24
To plate, place both spring rolls on a plate with a bowl of the pickled carambola and a bowl of brown sugar ice cream.
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25
Serve immediately.
