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.
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 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.
- 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.
- 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.
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 Tweet
Other Pinwheel Recipes
📖 Variations / Additions
- Green onion
- Zucchini or other veggies
- Spinach or lettuce
- 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
I originally posted this recipe October 9, 2015. I added new photos, text, and a video when I republished it.
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🧂 You May Need
Thai Pinwheels with Peanut Sauce
- 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
- 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.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.