Fully Loaded Prawn Rolls to See You Through the Rest of Patio Season

Bin the burger and reach for these prawn rolls from Rosewood Wines estate chef Wesley Gendron instead.

To celebrate what’s left of summer, Rosewood Wines estate chef Wesley Gendron is serving up decadent prawn rolls for the already well-hydrated visitors at the winery. Coated in a fresh dijonnaise and served in a warm brioche bun layered with lettuce, these rolls are the perfect alternative to hotdogs and burgers for the adventurous summer-lover in your life and are best paired with crisp, cool, white wines such as Rosewood’s standout savagnin.

Yields 4 rolls



200 grams (20-40 count) prawns (or shrimp)

1 tablespoon Dijon mustard

4 tablespoons mayonnaise

3 teaspoon capers with juice

½ lemon zested

1 stalk celery with leaves chopped

4 brioche hotdog buns

4 large Boston bib lettuce leaves

2 spring onions, chopped





Bring a medium pot of water to a boil and add 2 tablespoons of salt per litre.

Add the prawns and turn off the heat.

Stir once a minute until they turn pink: about 3 minutes.

Remove from the water and let cool in the fridge.

Mix the mustard, mayo, capers, lemon, and celery in a bowl. Toss with the shrimp.

Lightly warm the brioche and line with a lettuce leaf.

Spoon the mixture into the buns and top with spring onions and light dusting of paprika.

Serve with your favourite potato chips and pickle.