These easy Thai Pinwheels with Peanut Sauce have all the flavors of spring rolls, but in a different package. They are the perfect snack!
These Thai Pinwheels with Peanut Sauce remind me of spring rolls, but in a different package. I used pretty much the same ingredients that I would in spring rolls: red pepper, carrots, and avocado.
I would have used cucumber, but they would have made the pinwheels too watery. The sauce is more like a spread, being a lot thicker than a dipping sauce to make it spreadable.
These vegan pinwheels make a great appetizer or snack. They are a little messy, so if you plan on making them for a party, you may want to make a batch first and try out the tips that I've listed.
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🧾 Ingredients
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
Peanut Sauce
- Peanut butter: Adds a creamy nutty flavor. You could also use almond butter, cashew butter or sunflower seed butter.
- Sweet red chili sauce: Adds a sweet spicy flavor.
- Sriracha sauce: Adds spice.
- Tamari: I used low sodium gluten-free tamari to control the amount of salt. You could use regular tamari.
- Rice vinegar: I used brown rice vinegar, but you could use regular rice vinegar. It adds a sweet acidic taste.
- Lime juice: Adds a bright tart flavor. When I originally published this recipe I used key limes, but you could use any variety. They weren't available when I republished.
Filling
- Tortillas: I used gluten free tortillas. Use whatever your favorite is. The trick to get them to roll easier is to warm them up first.
- Red bell pepper: I used fresh red bell pepper when I republished this, but a roasted red pepper when I first created this recipe. Either works, but you may want to pat the roasted pepper with a towel to dry it off. Fresh red pepper adds a sweet flavor and crunchy texture. Roasted red pepper has a slight smoky flavor.
- Avocado: Adds a creamy texture.
- Carrots: I used grated carrots but you could cut them however you like. They add a sweet flavor and crunchy texture.
- Cilantro: Cilantro goes well with all the ingredients of the peanut sauce and the filling. I know for some people it tastes like soap. If that's the case for you, leave it out or use fresh mint or parsley instead.
🔪 Instructions
- Peanut Sauce: Mix all ingredients until smooth and creamy. Place in the fridge to thicken if desired.
- Filling: Warm tortillas in the microwave for 30 seconds to make them easier to roll.
- Spread peanut sauce on tortillas, dividing it up equally.
- Place avocado on peanut sauce. Mash if desired.
- Sprinkle chopped red bell pepper, grated carrots, and chopped cilantro on top, covering the whole tortilla.
- Tightly roll the tortillas away from you, like a burrito.
- Slice veggie pinwheels with a serrated knife.
⏲ Can I Make Pinwheels Ahead of Time?
I suggest only making it the day before eating. Wrap the rolled tortilla in plastic wrap and slice it when you are ready to serve.
🥡 Storage
These veggie pinwheels will last about 1-2 days wrapped tightly in plastic wrap and placed in an airtight container in the fridge.
These easy Thai Pinwheels with Peanut Sauce are similar to spring rolls, but in a pinwheel! Click To TweetOther Pinwheel Recipes
📖 Variations / Additions
- Green onion
- Mint
- Zucchini or other veggies
- Jalapeño
- Spinach or lettuce
- Sprouts
💭 Tips
- To thicken the sauce, refrigerate it after making it.
- I used an all natural peanut butter. The sauce might be even thicker with a shelf stable variety.
- I used 8" tortillas. Depending on the size of your tortillas, you may need 2 or 3.
- I mashed the avocado for easier rolling.
- If you use a roasted red pepper, pat it dry so it doesn't add too much liquid.
- Slice with a serrated knife so you have nice uniform pieces.
🍘 Other Vegan Appetizers
🎥 Video
I originally posted this recipe October 9, 2015. I added new photos, text, and a video when I republished it.
*Don't forget to come back and leave your feedback and star rating.
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🧂 You May Need
📋 Recipe
Thai Pinwheels with Peanut Sauce
Ingredients
Peanut Sauce
- ¼ cup peanut butter
- ¼ cup sweet red chili sauce
- ½ teaspoon sriracha
- ½ teaspoon low sodium gluten free tamari
- 1 teaspoon brown rice vinegar
- 1 tablespoon lime juice - I used key limes
Filling
- 2 tortillas - I used gluten free
- 3 tablespoons chopped cilantro
- 2 tablespoons grated carrot
- ½ fresh or roasted red pepper chopped (a little more than ¼ cup)
- ½ avocado sliced
Instructions
- Mix all the sauce ingredients together. Refrigerate if necessary to thicken.
- Warm tortillas in the microwave for 30 seconds or so (or on stove) to make them more pliable.
- Divide all the ingredients equally between both tortillas. Spread peanut sauce on each tortilla leaving some space all the around the edge.
- Sprinkle cilantro, grated carrot, red pepper, and avocado on both tortillas.
- Roll both tortillas tightly, and slice with a serrated or really sharp knife.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Danette Hawthorne says
CAN I MAKE THESE IN ADVANCE OF MY DINNER PARTY?
Willow Moon says
You could make them the day before if your tortillas are hearty enough. If you want to make sure you keep the integrity of the tortillas, make the sauce ahead of time - even a couple of days. You can also prep the veggies (not avocado or cilantro) the day before. Then the day of roll them. That’s what I would do.
Rebecca says
LOVE THESE!!! My kids love them too! Super easy to make, and great for those summer days you don't want to turn on the oven! Should be noted though, that they ARE NOT vegan.....sriracha does have fish sauce in it lol
Willow Moon says
Thanks Rebecca, I'm so glad! Actually sriracha sauce, at least the one I buy which is also a really popular brand doesn't have fish sauce, so they are totally vegan. Maybe you're thinking of Thai curry sauce? Some have fish sauce in them.
Deanna says
This has been a huge hit in my house! Thanks for the recipe!
Willow Moon says
I'm so glad!
MaryAnn Coy says
How about Lettuce wraps or Roll ups made with Romaine or Napa for Vegan & Gluten Free? Was thinking about the Summer rolls from my favorite Thai spot & Lettuce Rolls from PF Chang’s menu, or a Vegan, dish like Stuffed Cabbage Rolls from the Middle East — has Brown Jasmine Rice, Currants, Pine Nuts & savory spices wrapped in Romaine Leaves. Sound plausible? Low Calorie too. You can chow on those all summer while perfecting your Chickpea flatbreads. Plus no heating the oven in the heat. My Thai place serves the Summer Rolls with a thick chunky Peanut Sauce. They seriously make everything from scratch including about 20 different dipping sauce 6 Soups, 6 Salads & dressings. I love that Entrees are made to order with my allergies & intolerances I value that. But you asked about gluten free wraps & they immediately sprung to mind. They use approximately the same ingredients in their Summer Rolls. The nice crispy green rolls won't need Baking in the summer, so you stay cool. They would be a nice Appetizer at a Vegan Barbecue. You could even set everything out & let everyone wrap their own. You could even make a table full of appetizers & skip the barbecue on those triple digit days. BTW how about adding radishes for a nice spicy crunch of pep. Or some finely match-stocked Jicama Yum! Recipe sounds Yum! MA from Boston,MA I'll be back, you havemuch to explore! ❤️🙃🖐🖐🖐🖐🖐🙃❤️‼️👍👍 Have a nice big pitcher of Ice Cold Sangria!🍊🍋🍷🍷🍷🍋🍊or 🍺 🍺 🍺
Willow Moon says
Yup, I have used lettuce for wraps, but sometimes you crave a good tortilla, you know! I've used radishes on tacos, but don't buy them much. I need to try them roasted, I've heard they are really good made that way. That Thai place sounds amazing. There's one near my house that we go to and they have great Summer rolls too. I always get the curry with tofu. It's so good that I could lick the bowl.
Rebel Lux says
Oh these look amazingly delicious. Thank you for sharing such a delectable recipe!
Christine | Vermilion Roots says
I love peanut sauce too! It's such a satisfying dip.
Alyssa says
I love thai food, and I could practically drink peanut sauce out of a bowl, so this recipe looks like a definite winner to me!!
Willow Moon says
I am the same way! That goes for curry sauce as well!
Lara Creek says
These look (and sound) amazing! I need to find something similar to that tortilla, or I can just wait for your recreation recipe 🙂
Willow Moon says
I have been working on a socca recipe, which is made with chickpea flour. I just need to perfect it. It doesn't taste the same, but that will be out in the next 2 to 3 weeks. (I always have about 15 recipes waiting to be published.)
amy says
yum, looks like a great snack! I will have to give it a try.
Willow Moon says
Or a meal, if you have to eat them up after a photo shoot!
Francine says
These look beautiful and delicious! I'll have to show the recipe to my husband. He's the main cook around here, and loves to make things like this. We had spring rolls a few weeks ago, and he makes sushi every few months.
Willow Moon says
If you love peanut sauce, I think you'll love these!