If you’ve ever had a spring roll and thought, “This is cute, but I want more,” then welcome to the jumbo league. These XXL shrimp spring rolls are not your dainty appetizer. They’re the main event, big, bold, and bursting with fresh herbs, crunchy veggies, and plump shrimp. Wrapped in soft rice paper and served with a creamy, nutty peanut sauce, these are the rolls you didn’t know you were missing.

(POV: When you get so excited about the spring rolls and forget to take proper high quality blog photos – trust me, they were so good!)

Let’s talk filling, because size matters. Instead of just a few strands of lettuce and a shrimp or two, we’re stuffing these babies like a burrito. Think vermicelli noodles, crisp cucumber, shredded carrots, and a generous handful of mint and cilantro. Then come the star players: jumbo shrimp. Boiled or grilled, these shrimps are stacked in whole (not sliced) for that juicy bite and impressive XXL look when you slice the rolls in half.

Rolling them is easier than you think. Just soak your rice paper until it’s bendy, but not mushy (15 to 20 seconds max), then layer your ingredients tightly with shrimp last so they show off through the wrapper. Don’t stress if your first one looks wonky. Spring rolls are like selfies; the second and third try always come out better.

Now for the magic: the peanut dipping sauce. It’s rich, creamy, salty-sweet, and a little tangy. Just whisk together peanut butter, hoisin sauce, lime juice, garlic, chili paste, and a splash of water until it’s smooth and dippable. Bonus points if you top it with crushed peanuts and chili oil because we’re not here to be shy.

Serve them chilled or at room temp, sliced in half for drama, and stacked on a big platter. These XXL shrimp spring rolls are perfect for impressing guests, meal-prepping a fresh lunch, or just rolling up something that actually fills you up. Dip, crunch, repeat and don’t be surprised when you eat three and still want more.