You’re going to love these jumbo shrimp summer rolls! I took the classic version and tripled the size, and let me tell you, they’re absolutely packed with flavour and unbelievably delicious.
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These jumbo shrimp summer rolls are a fresh, fun twist on the classic. By layering three rice papers together, you get a giant, satisfying roll that’s packed with crisp veggies, creamy avocado, and juicy shrimp. Perfect for lunch or a light dinner!
If you like recipes like this, then you will love my other rice paper recipes like my Rice Paper Shrimp Rolls, Rice Paper Dumplings and Asian Shrimp Tacos.
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Ingredients and Substitutions
Cooked shrimp - you can use other protein in this dish if you do not have shrimp. Firm tofu or cooked chicken is perfect for this.
Rice paper - there is no substitution for this.
Vegetables - you can use any vegetables or fruit you want for this.
Peanut butter - you can use almond butter.
Soy sauce - coconut aminos or tamari if you are gluten free
Rice vinegar - no substitutions, but apple cider vinegar will work if you’re in a pinch.
Agave - any sweetener like honey, maple syrup or white sugar will work.
Other add-ons: vermicelli noodles, mint or other herbs or
See recipe card for quantities.
How to make shrimp summer rolls
Summer rolls are easy to make, here are my step-by-step instructions.
- Step 1: Make the Sauce.
- Step 2: Prepare the Rice Paper.
- Step 3: Fill the Rolls.
- Step 4: Roll It Up.
Equipment
These summer rolls are so easy to make, all you need is a knife, cutting board and plates.
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9 Kitchen Essentials
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How to store summer rolls
To keep summer rolls fresh and prevent the rice paper from drying out:
- Refrigerate Short-Term: They’re best eaten fresh, but you can refrigerate them for up to 1 day. The rice paper may harden slightly, but a quick rest at room temp before serving helps.
- Wrap Individually: Wrap each roll tightly in plastic wrap or place them in an airtight container with damp parchment or paper towels between layers.
- Use Damp Towels: Lay a slightly damp (not wet) paper towel over the top of the rolls to keep them from drying out.
- Airtight Storage: Store in an airtight container to maintain moisture.
Top Tips for Success
Here are 3 top tips for making perfect summer rolls:
- Don’t Over-Soak the Rice Paper: Dip the rice paper in warm water for just 5 - 7 seconds. It will continue softening as you assemble. Over-soaking makes it too fragile and sticky.
- Prep Everything First: Have all your fillings (cooked shrimp, veggies and herbs) prepped and ready to go before you start rolling to keep the process smooth and quick.
- Tight, But Not Too Tight: Roll snugly so the ingredients stay in place, but not so tight that the rice paper tears. Practice makes perfect!
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Shrimp Summer Rolls
These jumbo shrimp summer rolls put a bold spin on the classic! By layering three rice papers, you get one giant, flavor-packed roll loaded with crisp veggies, creamy avocado, and juicy shrimp. Perfect for a fresh and filling lunch or light dinner. Pair with the best peanut sauce and enjoy!
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 2 summer rolls 1x
- Category: Lunch
- Method: No-cook
- Cuisine: Asian
Ingredients
20 pieces of cooked large shrimp
6 pieces of rice paper
10 pieces of lettuce
1 cup of red bell pepper, sliced thinly
1 cup of carrots, sliced thinly
1 cup of cucumber, sliced thinly
1 avocado, sliced thinly
Summer Roll Sauce
½ cup peanut butter
¼ cup soy sauce
¼ cup rice vinegar
¼ cup hot water (plus more if you want it thinner sauce)
¼ cup agave (any sweetener)
2 tbsp tahini
1 tbsp sesame oil
Instructions
- Make the Sauce: In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, hot water, agave, tahini, and sesame oil until smooth. Add more hot water, 1 tablespoon at a time, to thin the sauce if needed. Set aside.
- Prepare the Rice Paper: To make a jumbo roll, layer 3 rice papers together slightly overlapping (like a triangle formation) on a clean surface. Lightly dip each rice paper in warm water for 5–7 seconds and lay them on a damp cutting board or clean surface. They’ll soften as you assemble.
- Fill the Rolls: Place 10 shrimp pieces, a few lettuce leaves in the center of the layered rice paper. Top with sliced bell pepper, carrot, cucumber, and sliced avocado.
- Roll It Up: Fold the bottom of the rice paper up over the filling, then fold in the sides. Roll tightly but gently from the bottom up, like a burrito.
- Enjoy!
Notes
Here are 3 top tips for making perfect summer rolls:
-
Don’t Over-Soak the Rice Paper: Dip the rice paper in warm water for just 5 - 7 seconds. It will continue softening as you assemble. Over-soaking makes it too fragile and sticky.
-
Prep Everything First: Have all your fillings (cooked shrimp, veggies and herbs) prepped and ready to go before you start rolling to keep the process smooth and quick.
- Tight, but not too tight: Roll snugly so the ingredients stay in place, but not so tight that the rice paper tears. Practice makes perfect.
Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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