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Amarula ganache and banana spring rolls

Amarula ganache and banana spring rolls
Amarula ganache and banana spring rolls
Folding a spring roll
Folding a spring roll

Amarula ganache and banana spring rolls


Aug 23rd 2012, 10:45


Arbour Day (September 1) is the official start to spring, when the pale petals of the marula trees are just starting to form and, if all goes according to the seasonal cycle, by late January next year, the plump and succulent fruits, borne only by the female trees, will fall to the ground heavy with flavour. Those found in and around Phalaborwa in Limpopo Province, will be collected by members of the local community and delivered to Amarula, where they will be sorted. Only the best will make it into the Spirit of Africa.

Celebrate the new season with a deliciously decadent spring roll given a lovely luxury lift with Amarula.


Makes eight spring rolls, serves four.

200 g milk chocolate, broken into small pieces
90 ml cream
60 ml Amarula
2 bananas
1 egg
8 sheets of spring roll pastry or 4 sheets of phyllo pastry
Oil for deep-frying
Ice cream and crushed peanut brittle for serving (optional)

Amarula ganache:
Place the chocolate and Amarula in a small bowl. Heat the cream until it starts boiling and then immediately pour it over the chocolate and Amarula. Stir until the chocolate has dissolved completely and the mixture is smooth and shiny. Place the bowl in the fridge to chill.

Spring rolls:
If you are using spring roll pastry, it will already be divided into individual sheets ready for rolling. Phyllo pastry sheets are bigger and will need to be cut in half so that you have two square pieces approximately 30 cm x 30 cm in size.

Peel the bananas and cut them lengthways in half, and then in half along its width.

Crack the eggs into a bowl and whisk.

Place a tablespoon of ganache at the base of the wrapper (as seen in diagram below – if your pastry is square place it with the short side closest to you and follow the rest of the instructions). Place a piece of banana on top of the ganache. Once you’ve completed step 2 in the diagram, use a basting brush or your fingers to paint the flat part of the pastry with the raw egg. The egg will act as glue. Complete the spring rolls as per the diagram below.

You can either deep-fry the spring rolls in oil, at 180°C, until golden brown or prepare it in the oven at 180°C until golden brown. Serve with ice cream of your choice and sprinkle with some crushed peanut brittle.

Please visit or for more fabulous recipes and interesting facts about Amarula.Click here for more information on Amarula Cream 

Learn more about the Amarula Cream products used to prepare this recipe:


Amarula Cream 750ml
Product Code 1507101
Unit Size 750ml
Unit Barcode 6001495062508
Shrink Barcode
Shrink Config
Case Barcode 06001495062515
Case Config 12 x 750ml
Amarula Cream 750ml

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