Macadamia Nut Spring Roll with Brown Sugar Ice Cream and Carambola Pickles Recipe

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Macadamia Nut Spring Roll with Brown Sugar Ice Cream and Carambola Pickles
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Ingredients
23
Count
Nutrition
2170
Calories
Total time
115
Minutes
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Ingredients:

Directions:

  1. In a small saucepan over medium heat, combine the sugar and water and bring to a boil. Cook the sugar until it caramelizes to a nice amber color. Remove from heat and slowly add the cream. Return to heat and stir until the sugar and cream are completely incorporated and smooth. Add the butter, candied ginger, and chopped nuts and allow the mixture to cool slightly. If the mixture gets too cool, simply reheat it slightly.
  2. Next, place the spring roll wrappers down on the table like a diamond, with one point closest to you. Divide the filling evenly between the 4 wrappers. Fold the point over the filling and roll. Fold over the left side and then the right side to seal the ends and continue to roll until a small triangle remains. Brush the edge with water and press to seal the end. Fry in 360 degree F oil, just to brown the skin.
  3. To make the ice cream, bring the milk, cream, sugar, and split vanilla bean to a boil. In a separate bowl, combine the egg yolks and corn syrup and stir. Once the milk has boiled, pour half of the milk into the yolks and stir until combined. Add the remaining milk and put back on the heat. Continue to stir until the mixture reaches 180 degrees F. Strain the mixture and cool in an ice bath.
  4. Place the mixture in an ice cream machine and freeze according to manufacturer's instructions.
  5. To prepare the carambola pickles, combine the vinegar, sugar, ginger, pepper, anise, vanilla, and saffron in a pot and bring to a boil. Remove mixture from heat and add the carambola slices. Let the carambola steep for 5 minutes. Remove the carambola with a skimmer, cool the liquid in a ice bath, return the carambola to cold syrup, and keep in the refrigerator.
  6. To serve, slice the wraps in half on a diagonal and place in the center of a plate. Scoop the ice cream and place it on the side of the wrap. Top each ice cream scoop with a couple carambola slices.
  7. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2169.86 Kcal (9085 kJ)
Calories from fat 981.36 Kcal
% Daily Value*
Total Fat 109.04g 168%
Cholesterol 339.07mg 113%
Sodium 186.91mg 8%
Potassium 902.3mg 19%
Total Carbs 294.73g 98%
Sugars 252.01g 1008%
Dietary Fiber 12.56g 50%
Protein 16.74g 33%
Vitamin C 63.6mg 106%
Vitamin A 0.3mg 9%
Iron 4mg 22%
Calcium 273.9mg 27%
Amount Per 100 g
Calories 243.52 Kcal (1020 kJ)
Calories from fat 110.13 Kcal
% Daily Value*
Total Fat 12.24g 168%
Cholesterol 38.05mg 113%
Sodium 20.98mg 8%
Potassium 101.26mg 19%
Total Carbs 33.08g 98%
Sugars 28.28g 1008%
Dietary Fiber 1.41g 50%
Protein 1.88g 33%
Vitamin C 7.1mg 106%
Iron 0.4mg 22%
Calcium 30.7mg 27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 51.7
    Points
  • 61
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

Bad Points

  • High in Sugar,
  • High in Total Fat

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