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    Home » Recipes » Asian Inspired

    Published: Oct 29, 2022 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases. · I get commissions for purchases made through links in this post.

    Thai Pinwheels with Peanut Sauce

    Jump to Recipe Pin Video

    These easy Thai Pinwheels with Peanut Sauce have all the flavors of spring rolls but in a different package. They are the perfect snack!

    Thai Pinwheels with Peanut Sauce in a cutting board.

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    ⭐️⭐️⭐️⭐️⭐️

    "This has been a huge hit in my house! Thanks for the recipe! - Deanna"

    These Thai Pinwheels with Peanut Sauce remind me of Veggie Summer 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.

    Other recipes using a Thai peanut sauce are my Thai Peanut Noodles and my Thai Veggie Wrap.

    Jump to:
    • ❤️ Why You'll Love Them
    • 🧾 Ingredients
    • 📖 Variations / Additions
    • 🔪 Instructions
    • ⏲ Can I Make Pinwheels Ahead of Time?
    • 🥡 Storage
    • Other Pinwheel Recipes
    • 💭 Tips
    • 🍘 Other Vegan Appetizers
    • 🎥  Video
    • 📋 Recipe
    • 💬 Comments

    ❤️ Why You'll Love Them

    • They taste like spring rolls but in the form of pinwheels.
    • They're perfect for an appetizer or snack.
    • They are quick and easy to make.

    🧾 Ingredients

    Ingredients for pinwheels with labels.

    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 this recipe.

    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.

    To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

    📖 Variations / Additions

    • Green onion
    • Mint
    • Zucchini or other veggies
    • Jalapeño
    • Spinach or lettuce
    • Sprouts

    5 Secrets to Vegan Cooking

    Spicy Tofu Bánh Mì on a cutting board.

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    🔪 Instructions

    Peanut sauce on a tortilla open faced, and with veggies added.
    1. Peanut Sauce: Mix all ingredients until smooth and creamy. Place in the fridge to thicken if desired.
    2. Filling: Warm tortillas in the microwave for 30 seconds to make them easier to roll.
    3. Spread peanut sauce on tortillas, dividing it up equally.
    4. Place avocado on peanut sauce. Mash if desired.
    5. Sprinkle chopped red bell pepper, grated carrots, and chopped cilantro on top, covering the whole tortilla.
    6. Tightly roll the tortillas away from you, like a burrito.
    7. 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.

    Other Pinwheel Recipes

    • Vegan Veggie Pinwheels
    • Vegan Mexican Pinwheels

    💭 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.
    Thai Pinwheels with Peanut Sauce close up.

    🍘 Other Vegan Appetizers

    • Sriracha Baked Tofu Fries on a plate with dipping sauce.
      Sriracha Baked Tofu Fries
    • Foolproof 5 Minute Spiced Candied Cashews on. parchment paper.
      Foolproof 5 Minute Spiced Candied Cashews
    • BBQ Roasted Chickpeas
      Crispy BBQ Roasted Chickpeas
    • Roasted Tomato Bruschetta on a plate.
      Roasted Tomato Bruschetta

    🎥  Video

    If you tried this Thai Pinwheels Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!

    I originally posted this recipe on October 9, 2015. I added new photos, text, and a video when I republished it.

    📋 Recipe

    Thai Pinwheels with Peanut Sauce
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    4.64 from 11 votes

    Thai Pinwheels with Peanut Sauce

    These easy Thai Pinwheels with Peanut Sauce have all the flavors of spring rolls, but in a different package. They are the perfect snack!
    Course Appetizer
    Cuisine Thai inspired
    Diet Gluten Free, Vegan, Vegetarian
    Prep Time 10 minutes minutes
    Total Time 10 minutes minutes
    Servings 6 pinwheels
    Calories 147kcal
    Author Willow Moon
    Prevent your screen from going dark

    Ingredients

    Peanut Sauce

    • ¼ cup peanut butter
    • ¼ cup sweet red chili sauce
    • ½ teaspoon sriracha sauce
    • 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
    US Customary - Metric

    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.

    Notes

    These veggie pinwheels will last about 1-2 days wrapped tightly in plastic wrap and placed in an airtight container in the fridge.

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    Nutrition

    Calories: 147kcal | Carbohydrates: 15g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 310mg | Potassium: 180mg | Fiber: 2g | Sugar: 7g | Vitamin A: 891IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 1mg
    SIGN UP for my newsletter, get a FREE 30 Minute Vegan Dinners 7-Day Meal Plan as a welcome gift! 💌

    *Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

    More Asian Inspired

    • Thai Salad in a wood bowl.
      Thai Salad with Peanut Dressing
    • Sheet Pan Tofu and Veggies with Peanut Sauce in a bowl with sauce in the background.
      Sheet Pan Tofu and Veggies with Peanut Sauce
    • Thai Pizza on a cutting board.
      The Ultimate Thai Pizza
    • Tofu Peanut Noodles in. a bowl. with chopsticks.
      Tofu Peanut Noodles

    Reader Interactions

    Comments

      4.64 from 11 votes (9 ratings without comment)

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      Recipe Rating




    1. Danette Hawthorne says

      August 30, 2021 at 8:53 am

      CAN I MAKE THESE IN ADVANCE OF MY DINNER PARTY?

      Reply
      • Willow Moon says

        August 31, 2021 at 9:49 am

        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.

        Reply
    2. Rebecca says

      July 13, 2018 at 11:12 am

      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 lol5 stars

      Reply
      • Willow Moon says

        July 13, 2018 at 5:14 pm

        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.

        Reply
    3. Deanna says

      June 18, 2018 at 8:38 am

      This has been a huge hit in my house! Thanks for the recipe!5 stars

      Reply
      • Willow Moon says

        June 18, 2018 at 8:41 am

        I'm so glad!

        Reply
    4. MaryAnn Coy says

      June 14, 2018 at 9:52 pm

      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 🍺 🍺 🍺

      Reply
      • Willow Moon says

        June 15, 2018 at 9:43 am

        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.

        Reply
    5. Rebel Lux says

      October 11, 2015 at 9:11 pm

      Oh these look amazingly delicious. Thank you for sharing such a delectable recipe!

      Reply
    6. Christine | Vermilion Roots says

      October 10, 2015 at 4:50 pm

      I love peanut sauce too! It's such a satisfying dip.

      Reply
    7. Alyssa says

      October 10, 2015 at 9:11 am

      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!!

      Reply
      • Willow Moon says

        October 10, 2015 at 10:11 am

        I am the same way! That goes for curry sauce as well!

        Reply
    8. Lara Creek says

      October 10, 2015 at 7:50 am

      These look (and sound) amazing! I need to find something similar to that tortilla, or I can just wait for your recreation recipe 🙂

      Reply
      • Willow Moon says

        October 10, 2015 at 8:24 am

        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.)

        Reply
    9. Willow Moon says

      October 10, 2015 at 7:44 am

      If you love peanut sauce, I think you'll love these!

      Reply
    10. amy says

      October 10, 2015 at 7:22 am

      yum, looks like a great snack! I will have to give it a try.

      Reply
      • Willow Moon says

        October 10, 2015 at 7:46 am

        Or a meal, if you have to eat them up after a photo shoot!

        Reply

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    Thai Pinwheels with Peanut Sauce

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