Need a fresh lunch without turning on the stove? These prawn rolls combine cooked peeled prawns, crisp salad and zesty herb mayo for an easy spring meal ready in about 15 minutes.
Start with the Right Prawns
Use cooked peeled prawns that are ready to eat. Keep them chilled and pat them dry before using so the rolls stay fresh rather than soggy.
Quick Cooking Guide
Prep time: 15 minutes
Cooking time: None
Serves: 4
Ingredients:
- 400g cooked and peeled prawns, chilled
- 4 soft bread rolls
- 4 lettuce leaves, washed and dried
- 1 small cucumber, thinly sliced
- 1/3 cup mayonnaise
- 1 tbsp fresh dill, finely chopped
- 1 tbsp fresh parsley, finely chopped
- 1 tsp lemon juice
- 1 tsp finely grated lemon zest
- Black pepper, to taste
- Lemon wedges, to serve
How to Assemble:
- Pat the cooked prawns dry with paper towel.
- Mix the mayonnaise, dill, parsley, lemon juice and zest. Season with black pepper.
- Slice the rolls and layer with lettuce and cucumber.
- Divide the prawns between the rolls and add the herb mayo.
- Serve with lemon wedges.
Keep Your Prawn Rolls Fresh and Safe
A few simple steps can help keep the rolls crisp:
- Dry the prawns and vegetables before assembling.
- Place lettuce against the bread to help reduce sogginess.
- Assemble close to serving time.
- Keep ready-to-eat prawns separate from raw meat and seafood.
Food Standards Australia and New Zealand recommends keeping potentially hazardous food at 5°C or colder. If you are taking the rolls to work or a picnic, pack the prawns in an esky or insulated cooler with ice bricks until you are ready to eat.
Tip: Add avocado for creaminess, sliced celery for crunch or a little chilli to the herb mayo.
Looking for more easy seafood lunch ideas or lunch recipes with prawns? Explore cooked and peeled prawns from Seafood Factory Outlet for rolls, salads and other easy spring meals.