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.