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Courtney Roulston’s prawn brioche rolls with sweet potato wedges

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Served with crunchy sweet potato wedges, these tasty prawn rolls are sure to be a hit at the dinner table. Ready to go in just 30 minutes, this dish is an easy winner. 

  • Serves4
  • Cook time25 minutes
  • Prep time5 minutes
Courtney Roulston’s prawn brioche rolls with sweet potato wedges


  • 2 gold sweet potatoes, cut into wedges
  • 8 brioche hot dog rolls, split
  • 800g Coles Fresh Australian Cooked Black Tiger Prawns, peeled, deveined
  • 1/4 cup (75g) Coles Tartare Sauce
  • 1 cup (130g) finely chopped celery, inner leaves reserved

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Line 2 large baking trays with baking paper. Arrange sweet potato in a single layer on 1 lined tray. Place rolls on the remaining tray. Spray sweet potato with olive oil spray and season. Bake, turning halfway through cooking, for 25 mins or until sweet potato is tender, adding the rolls for the last 5 mins of cooking to warm through.

  2. Step 2

    Meanwhile, chop the prawns into 1cm pieces. Transfer to a bowl with the tartare sauce and chopped celery and stir to combine. Season.

  3. Step 3

    Fill the rolls with the prawn mixture and top with reserved celery leaves. Serve with sweet potato wedges.