Filled with colorful veggies, cashews and fresh ginger, these baked Thai vegetable taquitos are a family favorite. Served with an orange-peanut dipping sauce, they work well as dinner or an appetizer. Dairy-free and vegan.
I’ve been holding onto this Thai vegetable taquitos recipe for over a year for no good reason. I retested them recently and confirmed they remain a household favorite, so it’s time to share.
The filling is bright and crunchy — red onion, bell pepper, carrots, fresh ginger, garlic, chopped cashews and cilantro, all lightly seasoned with soy sauce and red pepper flakes. That mix is spooned into flour tortillas, rolled tight and baked until golden and crispy.
The result is satisfying yet light.
And yes, the orange-peanut dipping sauce is essential. It’s tangy, slightly sweet and peanut-forward — feel free to double it if you love sauces as much as I do.
Tips & Tricks For These Vegetable Taquitos
- Mist the assembled taquitos lightly with olive oil or nonstick spray and sprinkle with a little salt before baking. Don’t skip the salt — it makes a big difference.
- You can use smaller tortillas if you prefer; just adjust the amount of filling per tortilla so they roll neatly.
- Let the taquitos rest a few minutes after baking. They crisp up more as they cool.
- The peanut sauce as written is on the thinner side. Adjust the peanut butter, water or orange juice to reach your preferred consistency.
Additional Thai Recipes You Might Enjoy:
- Slow Cooker Thai Sweet Potato Soup
- Thai Red Curry Baked Vegetable Meatballs
- Vegan Thai Green Curry with Broccoli and Asparagus
- Vegan Thai Red Curry with Peppers and Cashews
- Thai Barley Salad
Did you make this recipe? Rate and review it below — I’d love to hear from you.
Thai Vegetable Taquitos
Filled with colorful veggies, cashews and fresh ginger, these baked Thai vegetable taquitos are a family favorite. Served with an orange-peanut dipping sauce, they’re perfect for dinner or as an appetizer. Dairy-free and vegan.
Ingredients
For the taquitos:
- 2 tablespoons olive oil
- 1 medium red onion, chopped
- 2 large cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 medium red bell pepper, chopped
- 2 large carrots, peeled and chopped
- ½ cup raw cashews, chopped
- ½ cup lightly packed fresh cilantro, chopped
- 2 teaspoons low sodium soy sauce or tamari
- Pinch of red pepper flakes, or to taste
- Salt, plus extra for sprinkling
- 10 (8-inch) whole wheat flour tortillas
For the sauce:
- ¼ cup creamy peanut butter
- 2 tablespoons water
- 1 tablespoon orange zest
- 3 tablespoons freshly squeezed orange juice
- 1 tablespoon honey (use maple syrup for vegan)
- 1 tablespoon low sodium soy sauce or tamari
- 1 tablespoon rice vinegar
Instructions
For the taquitos:
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- Heat a large skillet over medium. Add olive oil, then cook the onion about 2 minutes until it softens. Add garlic and ginger and cook 30 seconds until fragrant.
- Add the red bell pepper and carrots and cook about 5 minutes until crisp-tender. Remove from heat and stir in the chopped cashews, cilantro, soy sauce and red pepper flakes. Season with salt to taste.
- Warm the tortillas 30–45 seconds in the microwave so they’re pliable. Spoon about ⅓ cup of filling down the center of each tortilla, roll tightly and place seam-side down on the prepared baking sheet, leaving space between each.
- Mist the taquitos lightly with olive oil or spray and sprinkle lightly with salt.
- Bake 18–20 minutes until crispy and golden brown. Let rest a few minutes before serving.
For the sauce:
- While the taquitos bake, combine all sauce ingredients in a food processor and process until smooth. If you don’t have a processor, whisk vigorously in a small bowl until combined.
- Serve the taquitos with the orange-peanut sauce on the side for dipping.
Nutrition Information (per serving)
Calories: 272 • Total Fat: 13g • Saturated Fat: 3g • Unsaturated Fat: 8g • Cholesterol: 0mg • Sodium: 542mg • Carbohydrates: 34g • Fiber: 5g • Sugar: 9g • Protein: 8g
Nutrition figures are estimates for informational purposes only.