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Macadamia Nut Spring Roll with Candied Ginger Recipe

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Macadamia Nut Spring Roll with Candied Ginger
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Ingredients
22
Count
Nutrition
17964
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  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. Remove from heat and add the cream slowly. Return to heat and stir until sugar and cream are completely incorporated and smooth. Add butter, candied ginger, and chopped nuts, then allow to cool slightly. If mixture gets too firm, simply warm to make pliable.
  2. To assemble, place the 4 spring roll wrappers down on the table so 1 point is facing 6 o'clock. Divide the mixture evenly between the 4 wrappers. Fold the point facing 6 o'clock over the filling and continue to 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 edge with water and press to seal the end. Fry in 360 degree F oil just to brown the skin. Cut in half and put aside.
  3. To make the brown sugar ice cream, begin by bringing the milk, heavy cream, split vanilla bean, and sugar to a boil. Combine yolks and karo syrup and stir. Pour half of the boiling liquid into the yolks and stir until combined. 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. Place in an ice cream freezer and freeze according to manufacturer's instructions.
  4. To make the pickled carambola, using a medium pot over medium high heat, combine vinegar, sugar, ginger, peppercorns, anise, vanilla, and saffron. Bring just to a boil, then remove from heat. Add carambola, and let steep for 5 minutes. Remove carambola with skimmer and cool. Cool liquid over an ice bath. Add cold carambola to cold syrup, cover, and keep refrigerated.
  5. To plate, place both spring rolls on a plate with a bowl of the pickled carambola and a bowl of brown sugar ice cream. Serve immediately.
  6. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 17964.26 Kcal (75213 kJ)
Calories from fat 1962.5 Kcal
% Daily Value*
Total Fat 218.06g 335%
Cholesterol 678.14mg 226%
Sodium 366.15mg 15%
Potassium 1798.96mg 38%
Total Carbs 206.74g 69%
Sugars 139.66g 559%
Dietary Fiber 25.11g 100%
Protein 33.48g 67%
Vitamin C 127.2mg 212%
Vitamin A 0.6mg 19%
Iron 8mg 45%
Calcium 544.3mg 54%
Amount Per 100 g
Calories 847.53 Kcal (3548 kJ)
Calories from fat 92.59 Kcal
% Daily Value*
Total Fat 10.29g 335%
Cholesterol 31.99mg 226%
Sodium 17.27mg 15%
Potassium 84.87mg 38%
Total Carbs 9.75g 69%
Sugars 6.59g 559%
Dietary Fiber 1.18g 100%
Protein 1.58g 67%
Vitamin C 6mg 212%
Iron 0.4mg 45%
Calcium 25.7mg 54%

* 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

  • 376.7
    Points
  • 80
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

Bad Points

  • High in Sugar,
  • High in Total Fat

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