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.
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.
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.
Place the mixture in an ice cream machine and freeze according to manufacturer's instructions.
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.
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.
