Prawn Rolls

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Pan-fried prawns mixed with celery, spring onion, chives and lettuce then coated in a homemade creamy dressing and served in a toasted bun. Prawn rolls are an excellent option for a mid-week dinner or weekend lunch.

A birds eye view of the assemebled prawn and brioche rolls

Prawns are my go-to meal option when I'm short on time. I like to keep a bag in the freezer at all times so that I can easily whip up a quick and tasty meal without any fuss. These Prawn Rolls are a tasty and easy meal to make for a mid-week dinner, or to enjoy as a fancy lunch on the weekend.

Other super easy prawn meals on my website include Sticky Prawn Rice Bowls, Prawn Fried Rice or Roasted Tomato and Prawn Pasta.

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Ingredient notes:
Step by step instructions:
Recipe FAQs:
Storage:
Related Recipes:
Prawn Rolls

Ingredient notes:

The ingredients to make prawns rolls on a grey bench top

Prawns: I try and keep a bag of frozen prawns in the freezer at all times so I can make quick and easy meals like this one or Prawn Fried Rice.
Buns: I love this soft and tasty Brioche buns available from my local Woolworths. Btu you could use any type of burger or hot dog bun including a gluten free alternative.
Lettuce: You could use iceberg, romaine or cos lettuce for crunch. Or, some mesclun, rocket or baby spinach for colour.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

Place a non-stick frying pan over a medium heat. Spray with oil then add the prawns and fry for a couple of minutes on each side until they change colour. Season with salt and pepper then place in a large bowl to cool.

Place all of the dressing ingredients together in a small bowl, whisk to combine.

The marinate for prawn rolls in a small glass bowl

The componets to make prawn rolls in three different glass bowls on a grey bench top

Add the celery, spring onion, chives and lettuce to the bowl with the cooled prawns. Pour over the dressing and mix to combine.

Mixed prawn and marinate filling in a glass bowl

Toast the buns in a dry frying pan for 1-2 minutes on each side until browned. Divide the prawn mixture evenly between the four buns.

Four rolls gently heating through in a frypan.

A birds eye view of a glass bowl filled with the prawn filling and four brioche rolls on a white platter.

Garnish with extra spring onion or chives then serve immediately with lemon wedges.

Prawn rolls on a white platter. One roll is served on a small plate and have been sliced in half to show the prawn filling.

Recipe FAQs:

Could I use fresh prawns instead?

Yes you could. Again, just make sure you remove the tails before cooking.

What would be a good side dish for this meal?

These sandwiches are filling and hearty on their own. However, if you want to add a some extra flavour to the meal you could serve them with some Potato Salad, Coleslaw, or wedges.

A close up of three prawn rolls on a white platter.

Storage:

These buns are best served fresh at the time they are made.

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Yield: Makes 4 rolls

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 5 minutes

Pan-fried prawns mixed with celery, spring onion, chives and lettuce, then coated in a homemade creamy dressing and served in a toasted bun.

Ingredients

300g frozen prawns, thawed, tails removed,
2 celery sticks, finely diced
1 spring onion, finely sliced
2 Tbsp chives, finely chopped
2 lettuce leaves, chopped

Dressing

⅓ cup mayonnaise
Zest of ½ a lemon
1 Tbsp lemon juice
1 tsp Worcestershire Sauce
½ tsp paprika
Salt and pepper

To serve

4 long brioche buns
Lemon wedges
Spring onion or chives

Instructions

Prawns: Place a non-stick frying pan over a medium heat. Spray with oil then add the prawns and fry for a couple of minutes on each side until they change colour. Season with salt and pepper then place in a large bowl to cool.
Dressing: Place all of the ingredients together in a small bowl, whisk to combine.
Add the celery, spring onion, chives and lettuce to the bowl with the cooled prawns. Pour over the dressing and mix to combine.
Assemble: Toast the buns in a dry frying pan for 1-2 minutes on each side until browned. Divide the prawn mixture evenly between the four buns. Garnish with extra spring onion or chives then serve immediately with lemon wedges.

Notes

Any type of burger buns can also be used. Or to serve this as a fancy starter, serve the prawn mix in buffet rolls.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 525Total Fat: 29gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 275mgSodium: 1253mgCarbohydrates: 41gFiber: 3gSugar: 8gProtein: 25g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya